Angel Food Cake With Nectarines and Plums By NYT Cooking

Author: Martha Rose Shulman

Yield: 12 servings

Get full recipe👇🏻


1 cup/100 grams sifted cake or pastry flour
1 ¼ cups/250 grams superfine sugar
¼ teaspoon salt
1 ½ cups/350 grams/11 large egg whites, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon cream of tartar
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon finely grated lemon zest (optional)
2 pounds nectarines, pitted and sliced
1 to 1 ½ pounds red-fleshed plums (or plums and pluots), pitted and sliced
3 tablespoons mild honey, such as clover or acacia
2 to 3 tablespoons fresh lemon juice
1 ½ teaspoons granulated sugar
¾ teaspoon fresh thyme or lemon thyme leaves



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