Lemon Angel Food Cake with Roasted Grapes and Thyme!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 - 10
Ingredients
  • 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
Instructions
  1. For the Cake:
  2. Kitchen scale needed for dry ingredients.
  3. Ten inch tube pan
  4. Combine 5oz of the sugar in a bowl with the flour and salt and set aside.
  5. 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.
  6. 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".
  7. 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.
  8. Cake can be stored covered at room temp for 2 to 3 days and a week covered in the fridge.
  9. Roast the Grapes:
  10. 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.
  11. Slice the grapes in half and place in a medium bowl.
  12. 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.
  13. 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.
  14. Ready to Eat:
  15. Using a serrated knife slice the cake into pieces, top with roasted grapes and add a dollop of coconut whipped topping if desired.
  16. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/07/06/lemon-angel-food-cake-with-roasted-grapes-and-thyme-thyme-for-summer-sweets/