New Recipes Angel Cake with Blackberries and White Currants - ★Cooking Recipes★

A light-as-air cake from Laura Calder topped with fresh fruit, a perfect end to any meal.
Directions for: Angel Cake with Blackberries and White Currants

Ingredients

6 eggs, separated

1 cup sugar

1 tsp vanilla

1 cup sifted flour

blackberries, for serving

white currants, for serving

whipped cream, crme frache, parfait, or ice cream, for serving

Directions

1. Heat the oven to 375F/190C. Grease and line and 9-inch/23 cm spring-form pan.

2. Beat the whites to stiff peaks. 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, mousse-like batter.

3. Pour the batter into the pan and bake until golden on top, risen high, and a toothpick inserted in the centre comes out clean, about 40 minutes. 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 to a serving platter.

4. Cover with blackberries and white currants. Serve with whipped cream, crme frache, parfait, or ice cream.

See more: Bake, French, Dessert, Eggs/Dairy, Fruit, Brunch, Vegetarian, Summer, Spring, Mother's Day