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  • 1 cup cake flour
  • 1/2 cup powdered sugar
  • 10 egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 cup granulated sugar
  • 3 tablespoons stemmed thyme leaves
  • 2 tablespoons finely grated lemon rind


  1. Preheat oven to 350F.
  2. Sift flour and powdered sugar together.
  3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in lemon juice, then beat in granulated sugar in 2-tablespoon increments, allowing each to become incorporated before adding the next. Beat in thyme and lemon rind.
  4. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
  5. Bake 35 minutes or until cake is lightly browned and springy to the touch. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Transfer cake to a serving plate.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Thyme Angel Food Cake on

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