Recipe courtesy of Laura Calder

Angel Cake with Blackberries and White Currants

  • Level: Intermediate
  • Total: 3 hr
  • Prep: 15 min
  • Inactive: 1 hr 45 min
  • Cook: 1 hr
  • Yield: 10 servings
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6 eggs, separated

1 cup sugar

1 teaspoon vanilla extract

1 cup sifted all-purpose flour

Blackberries and white currants, for serving

Whipped cream, creme fraiche, parfait or ice cream, for serving


  1. Preheat the oven to 400 degrees F. Grease and line a 9-inch springform pan. 
  2. Beat the whites to stiff peaks in a bowl. Beat in the yolks, one by one. Continuing to beat, add the sugar and vanilla, and finally the flour. You should have a very high, moussy batter. 
  3. Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the center comes out clean, about 1 hour. Be sure it is fully cooked when you take it out - it is a big cake. Let the cake cool 15 minutes. Remove the sides of the pan and let cool completely. Transfer the cake to a serving platter. 
  4. Cover with blackberries and white currants. Serve with whipped cream, creme fraiche, parfait, or ice cream.

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