Thyme Angel Food Cake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/29/2020

This herb-flavored angel food cake cries out for a scoop of strawberry ice cream.

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.

55 min Prep: 20 min Cook: 35 min
Serves: 12 Save

Ingredients (9)

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

Directions

  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.

Winter Jewel French 75

The Bar

Ingredients (6)

  • 1.5 oz. Tanqueray No. Ten Gin
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Simple Syrup
  • Champagne (Chilled, to Top Off)
  • Pomegranate Seeds to Garnish (Optional)
  • *Approximate serving size is 1.6 servings. Please enjoy responsibly.
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