Angel Food Cake with Blueberry Thyme Sauce

I love desserts. In fact, when I read cookbooks, I always skip to the back to check out what the desserts look like first before I look at the other meals. Angel food cake has become a favorite because it’s light, fluffy, and won’t kill my diet. The origins are unclear, but the molds used to make the cake originate with the Pennsylvania Dutch back in the 1800s where food historians speculate that they coined the term, “Angel Food Cake”. Others believe that the first angel food cakes were baked by African American slaves and were eaten after funerals for the repast. However, I want to give credit to Mrs. Abby Fisher, a former slave and first African American woman to write a cookbook called, What Mrs. Fisher Knows about Old Southern Cooking, Soups, Preserves, Etc. She has a recipe for Silver Cake which uses ingredients and techniques similar to angel food cake. I was so used to buying the store brands before I decided to make my own. And who knew that it would be easy to make. Here’s the video and recipe below:

Angel Food Cake with Blackberry Thyme Sauce

12 egg whites

1 tsp Cream of tartar

¼ tsp Salt

1 tsp Almond Flavoring  (optional)

2 tsp Vanilla flavoring

1 ¼ cup of sugar

1 cup Cake flour


Preheat the oven for 350 f/175 c. Sift the cake flour with ¼ tsp of salt and set aside.  Make sure that the eggs are at room temperature before separating the white from the yolk. After the eggs are separated, beat the egg whites on medium speed until foamy. Add the cream of tartar and beat until soft peaks form. Next add the sugar and flavoring and continue to beat until stiff peaks form. Spoon in the cake flour little by little using a spatula and fold into the mixture to keep it light and airy. In a ungreased angel food cake or bundt pan, add the mixture and bake for 35 – 40 minutes or until the top is golden brown. Invert onto a cooling rack (upside down) and let it cool. Run a butter knife through the pan to release the cake and serve with mango sorbet and blueberry hibiscus sauce on the side.

Blackberry Thyme Sauce

1 package of blackberries                            1/2 tsp fresh thyme

2 tbsp of water

2 tbsp of sugar

1/2 tsp lemon zest

Pinch of salt

In a small saucepan, heat the blackberries, lemon zest, thyme, sugar, and water. Mash the fruit and bring to a boil. Run the sauce through a strainer or sieve and serve with the cake on the side.

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