You are here: Home » Recipes » Thyme Angel Food Cake 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. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 1 cup cake flour1/2 cup powdered sugar10 egg whites, room temperature1 teaspoon cream of tartar1/2 teaspoon salt3 tablespoons lemon juice1 cup granulated sugar3 tablespoons stemmed thyme leaves2 tablespoons finely grated lemon rind Instructions Preheat oven to 350F. Sift flour and powdered sugar together. 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. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan. 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. Recipe by Bruce Weinstein and Mark Scarbrough.