Thyme Angel Food Cake

Kitchen Tested
  • Yield 12 servings
  • Prep 20 mins
  • Cook 35 mins

This herb-flavored Angel Food Cake cries out for a scoop of strawberry ice cream.

Thyme Angel Food Cake Recipe
Mark Boughton Photography / styling by Teresa Blackburn

Herbs in a dessert? Here's a thyme-enhanced angel food cake that cries out for a scoop of strawberry ice cream on a summer evening. Whip up some homemade ice cream with the reserved egg yolks.


1 cup cake flour
1/2 cup powdered sugar
10 egg whites, room temperature
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons lemon juice
1 cup granulated sugar
3 tablespoons stemmed thyme leaves
2 tablespoons finely grated lemon rind


  1. Preheat oven to 350F.
  2. Sift flour and powdered sugar together.
  3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in lemon juice, then beat in granulated sugar in 2-tablespoon increments, allowing each to become incorporated before adding the next. Beat in thyme and lemon rind.
  4. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
  5. Bake 35 minutes or until cake is lightly browned and springy to the touch. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Transfer cake to a serving plate.



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