Sunday Dinner

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Brie, Apricot, and Lavender Fillo Cups

Roasted Leg of Lamb
Flageolets with Garlic Confit
Simple Salad
Country Bread

Raspberry-Swirl Angel Cake with Crème Fraîche


Recently, my mother and I went on one of our "playdates".  These are times where we can walk for good health, talk for good measure, and shop for fun kitchen treasures.  The book, Chicken and Egg by Janice Cole, where this recipe came from, is our latest treasure.  Standing in the back of the store, we each had a copy in hand.   Flipping through its pages, I got to page 131 and declared, "SOLD"!  She was on the same page.  I looked at her and said,  "I love you and I want you to have this".  My mother looked at me and said, "I love you too and want you to have this".  We made our purchases, exchange our treasures, and gave each other a big hug and kiss and laughed.

I am not able to be with my mother this Sunday for Mother's Day.   To honor her, I wanted to make the recipe on page 131.  It is a delicate angel food cake that has a sweetened raspberry purée swirled throughout.  Sliced and served with a whipped crème fraîche-- it is angel food cake kissed by the heavens.  My only changes were to add a bit of fresh lemon juice to the raspberry purée and, wanting to keep that "pretty as the picture" raspberry-swirl look, I layered the purée between the cake batter and dragged a long, thin knife throughout to create the swirl.  I also made enough purée to have extra to serve on the side.  These changes made for one beautiful cake that tastes as good as it looks. The crème fraîche might SEEM like it could be optional, but hoo-boy does it ever bring it to the next level of goodness The only thing that would make this cake better is if I had my mom with me to enjoy a slice or two.

Happy Mother's Day, Ma.  
Every time I open this book I will think of you.
Love, Cole


Raspberry-Swirl Angel Cake with Crème Fraîche
serves 12

Raspberry Purée
2 1/2 cups (12 ounces) fresh raspberries
4 Tablespoons granulated sugar
2 teaspoons freshly squeezed lemon juice

1 1/4 cup unbleached all-purpose flour
1/2 cup powdered sugar
12 extra large egg whites
1/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoon vanilla extract

1 cup crème fraîche
2-3 Tablespoons granulated sugar
fresh raspberries

In a blender or food processor, purée the raspberries, sugar and lemon juice until smooth.  Strain the purée through a fine-mesh strainer set over a bowl; makes about 1 cup.  Reserve 1/2 cup of the sauce to serve and set the remaining 1/2 cup sauce to the side.

Preheat the oven to 350º F.  Whisk the flour and powdered sugar together in a medium bowl and set aside.  In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until slightly foamy, about 1 minute.  Add the cream of tartar and beat until soft peaks form.  With the mixer running, gradually add the sugar in a steady stream.  Add the vanilla and beat on high until the egg whites are glossy and hold firm peaks.

Sift a third of the flour mixture over the egg whites and gently fold using a rubber spatula.  Sift and fold half the remaining flour over the mixture; repeat with the last of the flour,  being careful to keep the air in the whites as you fold.  Spoon half the batter into the bottom of an ungreased 10-inch angel food pan with a removable bottom.  (If you do not have one with a removable bottom, line the bottom with a sheet of parchment paper to fit).  Using an offset spatula, evenly spread the batter.  Drizzle half the purée, about 1/4 cup, over the batter, keeping it away from the sides of the pan.  Add the remaining batter over the purée, spread evenly with the spatula, and drizzle the remaining purée on top.  Run a long thin knife through the batter to remove any air pockets and to create the "swirl".

Bake the cake for 30-35 minutes or until the top springs back when gently touched and a wooden skewer comes out dry.  Cool the cake completely upside down on the legs attached to the pan or suspended over the neck of a bottle.  Once cool, carefully slide a thin metal cake spatula around the sides and middle of the pan to loosen the cake.  Invert the cake over a plate and remove the pan or parchment paper.  Invert the cake again swirled side up onto a serving platter.

In a medium bowl, beat the crème fraîche and sugar together with a whisk until soft peaks form, adding additional sugar if needed.  Continue beating until stiff peaks form.  Slice the cake and serve with the whipped topping, fresh berries, and reserved purée.  Enjoy!

Source: Adapted from Chicken and Egg by Janice Cole


  1. I'll make sure Mom sees this! Happy Mother's Day!

  2. Beautiful! This is defiantly a must try. Have a blessed day!

  3. AnonymousMay 08, 2011

    Dear Nicole,

    What a beautiful Mother's Day gift! Your exquisite photographs will be a "forever memory" of that perfect day. Thank you!


  4. That is such a beautiful looking cake ! just gorgeous :)

  5. What a pretty cake! It sure looks and sounds heavenly.



  6. My 8 year old and I made our first cheesecake on Saturday night and he LOVED doing the raspberry swirls. I'll have to put this one on the list so he can do it again.

  7. hi, what did you do with the 12 egg yolks? thanks.

    1. You can use the egg yolks for hollandaise, custard, fruit curds, crème brûlée, zabaglione, ice cream, and even mayonnaise.

  8. Hi, is this cake suit to be covered with fondant?thx

    1. I would not cover this angel food cake with fondant. It would be too heavy.

  9. Do you know how many cups/mL of liquid egg whites this would require (i.e., equivalent of 12 extra-large egg whites)? I'm trying to find the answer on the Internet but most conversions are for large egg whites. I don't know how precise one must be...

    1. 6 extra large egg whites is equivalent to 1 cup, so 2 cups would be needed for this recipe.


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