Here we are in the thick of Summer, the 4th has come and gone and we need to embrace the long days, warm rays, cool drinks and sweet treats. Because you know, that you will blink, and we will be “falling back” and bundling up! So, let’s keep the Summer vibes going with this Lemon Angel Food Cake with Roasted Grapes and Thyme!
It seems like Summer just started and if you live in or around Chicago, it literally just did! We all know these days are fleeting and numbered and for some reason time seems to speed up after the 4th. Maybe to get to my birthday month sooner (August), it’s a mystery! Any who, lets enjoy it while we got it! Get outdoors, workout, hang with friends and family and indulge a little. You deserve it, I mean you did workout today, you took the effort to put your biker shorts on and running shoes right? Ok, tell me you don’t have biker shorts (unless of course you are actually in a biking race) on. I have no idea who thought that was a look to resurrect from the 80s. They should have let sleeping dogs….er shorts lie! People, they have never looked good on anyone! I will repeat that; they NEVER look good on anyone. So, ladies and gents, please put down the credit card, turn off the Kardashians and step away from the biker shorts. Not a good gym look or any time look. Phew, ok I got that off my chest. I have been seeing them pop up in all sorts of places and I am having very physical adverse reactions!
Sorry, Lemon Angel Food Cake with Roasted Grapes and Thyme. I have been on a roasting fruit kick lately. By roasting the grapes with a little olive oil and sea salt it brings out this amazing complexity and depth of flavor! The juices release, the sweetness is mellowed yet deeper and they develop an almost caramelized flavor that takes your senses to the next level! Combined with the fresh thyme and the lemon angel food cake and you have reached Summer dessert Nirvana!
Such a beautiful color after roasting…and flavor!
Your cake will have major cracks on the top, totally normal. That’s what you’re going for!
Just a pretty shot of grapes. 🙂
That luscious juice just seeps right into the light as air cake. Oh, and you can’t leave out the dollop of coconut whipped topping! YOLO
Let’s keep those Summer inspired eats flowing. Start by making my Lemon Angel Food Cake with Roasted Grapes and Thyme. This is the perfect summer treat, it’s light and airy, naturally dairy free and is the perfect sponge for your grapes and their sweet, sweet juice! It’s a simple dessert to make that is a perfect make ahead for the cake to bring to your next party or have on hand for when you entertain. Your guests will be both amazed and delighted and be going back for more. Do it, it’s Summer, savor it and all its glory…. this cake…. not biker shorts.
Happy Weekending and Summer On!
Diane
- For the Cake:
- 12 egg whites
- 12oz granulated sugar
- 3.5oz. cake flour
- ¼ tsp. salt
- 2 tsp. cream of tartar
- 1 tbsp. vanilla extract
- ¼ tsp. lemon extract
- 2 tsp. lemon zest
- For the Grapes:
- 2 cups sliced red seedless grapes
- 2 tsp. fresh thyme
- 1 tbsp. extra virgin olive oil
- 1 tsp. sea salt
- Coconut Whipped Topping:
- So Delicious Coco Whip Lite
- For the Cake:
- Kitchen scale needed for dry ingredients.
- Ten inch tube pan
- Combine 5oz of the sugar in a bowl with the flour and salt and set aside.
- Whip the egg whites until foamy and then add the cream of tartar and whip until soft peaks form. Next add the vanilla and lemon extract. Slowly add in the remaining sugar one tablespoon at a time until egg whites are stiff but not dry.
- Sift the dry ingredients over the egg whites and gently fold in. Fold in the lemon zest. Pour batter gently into the pan and spread top evenly with an off-set spatula. Bake for 40 to 50 minutes until the cake springs back when touched lightly and toothpick comes out clean. Allow to cool completely inverted on pan "feet" or over a wine bottle if the pan does not have the "feet".
- Run a knife around the edged and middle tube of the pan to loosen. If your pan has a removable bottom pop the cake out carefully. Otherwise carefully invert pan to remove cake.
- Cake can be stored covered at room temp for 2 to 3 days and a week covered in the fridge.
- Roast the Grapes:
- While the cake is cooling roast the grapes. Turn the oven temperature up to 400 degrees. Line a large baking sheet with tinfoil and set aside.
- Slice the grapes in half and place in a medium bowl.
- Add the olive oil, salt and thyme and toss to evenly coat. Pour onto prepared baking sheet and bake for 15 to 20 minutes tossing halfway through. Add grapes and juices to bowl and set aside.
- Can be served over the cake, warm or at room temperature. Can also be made ahead and stored covered in the fridge for 2 days until ready to use.
- Ready to Eat:
- Using a serrated knife slice the cake into pieces, top with roasted grapes and add a dollop of coconut whipped topping if desired.
- Enjoy!
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