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
Save Recipe

Ingredients

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

Directions

  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.

Angel Food Cake with Mixed Berries

Devilish Angel Cake with Wine Soaked Berries

Angel food Cake Cubes with Blackberry Sauce