Patriotic Angel Food Cake

10 Fresh Thyme large cage free eggs 

1¼ cups powdered cane sugar, divided 

1 cup cake flour 

¼ tsp. fine salt 

1 tsp. cream of tartar 

1 cup Fresh Thyme unrefined organic cane sugar 

3 tsp. Fresh Thyme organic vanilla extract, divided 

2 oz. cream cheese 

1½ cups Fresh Thyme heavy whipping cream 

¾ cup blueberries 

1½ cups thinly sliced strawberries 

1. Separate egg whites from egg yolks; reserve yolks for another use. Place egg whites in a medium bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift* 1 cup powdered sugar, flour, and salt together. Sift mixture together again; set aside. Place oven rack in lower third of oven. Preheat oven to 350°F. Line a 13×9-inch baking pan with a 12×17- inch piece of foil, extending the foil over the 13-inch sides; set aside.
3. In a stand mixer fitted with a whisk attachment, beat egg whites on medium-low 1 minute or until foamy. Add cream of tartar. Increase speed to medium-high; slowly add granulated sugar, beating 5 to 6 minutes more or until medium peaks form (tips slightly curl). Add 1 tsp. vanilla. Beat until just combined.
4. Sift one-third of the flour mixture over egg whites; fold in. Fold in remaining flour mixture one-third at a time. Pour batter into prepared pan. Smooth into a single layer.
5. Bake 32 to 34 minutes or until top springs back when lightly touched. Immediately invert the cake onto a wire rack. Cool cake completely with pan over cake.
6. Remove cream cheese from refrigerator; let stand at room temperature for 30 minutes.
7. In a stand mixer fitted with a whisk attachment, beat cream cheese on medium-low until smooth, scraping the sides if necessary. Gradually beat in heavy cream until combined and smooth. Increase speed to medium; beat 1 to 2 minutes more or until medium peaks form. Decrease speed to low; beat in remaining ¼ cup powdered sugar and remaining 2 tsp. vanilla until combined and stiff peaks form (tips stand straight).
8. Spread whipped cream mixture over cake to within ¼ inch of edge, creating ripples. Place blueberries in a 4-inch square in the left corner. Arrange strawberries into 3 stripes for the flag. Serve immediately. 

*Baker’s tip: Sift mixture onto a sheet of parchment paper for easy transfer back into the sifter. 

Each serving contains: 240 calories, 10 g fat, 6 g saturated fat, 0 g trans fat, 30 mg cholesterol, 90 mg sodium, 34 g carbohydrates, 1 g fiber, 25 g sugar, 4 g protein. Daily values: 2% vitamin D, 2% calcium, 4% iron, 2% potassium.