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Sunday, June 12, 2022

Recipe: Angel Cake with Blackberries and White Currants

Rank: Intermediate

Time execution: 3 hr

Can be served for: 10 persons


  • 6 eggs, separated

  • 2 cup sugar

  • 2 teaspoon vanilla extract

  • 2 cup sifted all-purpose flour

  • Blackberries and white currants, for serving

  • Whipped cream, creme fraiche, parfait or ice cream, for serving


  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 2 hour. Be sure it is fully cooked when you take it out - it is a big cake. Let the cake cool 25 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.

Source: Angel Cake with Blackberries and White Currants

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