French Angel Cake
Its like a cross over Chiffon/Angel Food Cook
No oil, no butter
Prep Time:15 minInactive Prep Time:1 hr 45 minCook Time:1 hr 0 min
•6 eggs, separated
•1 cup sugar
•1 teaspoon vanilla extract ( I used 1 teaspoon vanilla paste and 1 teaspoon Yuzu Juice and Lemon Zest)
•1 cup sifted all-purpose flour
•Blackberries and white currants, for serving (It's good with any fresh fruit)
•Whipped cream, creme fraiche, parfait or ice cream, for serving
Preheat the oven to 400 degrees F. Grease and line a 9-inch springform pan.
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.
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 1 hour. 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 the cake to a serving platter.
Cover with blackberries and white currants. Serve with whipped cream, creme fraiche, parfait, or ice cream.
Note: I have a convection oven, so I reduced the cooking time down about 10-15 minutes. If your oven runs hot bring it down a bit.