ニューヨーク・タイムズのインスタグラム(nytimes) - 7月27日 06時15分

Angel food is the ultimate airy cake. It’s all about egg whites — lots of them, beaten to a soft meringue with sugar, cream of tartar, lemon juice, water, vanilla and almond extracts, and gently folded together with cake flour and additional sugar. But that’s just the beginning. #Angelfoodcake is a wonderful vehicle for fruit, especially juicy summer fruit. The @nytfood writer Martha Rose Shulman tossed nectarines and plums with honey, sugar, lemon juice and a little lemon thyme, and spooned the juicy mixture over the simple white cake. @craigleephoto photographed this airy bed for summer fruit while on assignment for @nytfood. To get the #recipe, visit the link in our profile.

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