Texas Mesquite Cake

July 02, 2016

Being Southern, cooking is like an Olympic Sport in our family. Thanks to my grandmother, our family traditional birthday cake is an Angel Food Cake. Responsibility for the baking falls upon whomever happens to volunteer. Recently that was me. 

Always trying to cut sugar, I've been experimenting with Mesquite Powder. I decided to try some in this cake. We were pleasantly surprised with the result. And I was told it was my official duty to always provide this cake at family events.

The recipe is based on an Alton Brown classic with my mesquite twist. The mesquite gives the cake a slightly caramel flavor and tints it slightly to ivory rather than traditional pure white. I pair this with homemade brandy-flavored whipped cream and a simple fresh blueberry sauce. 

Good luck and happy July 4!

Texas Mesquite Angel Cake


  • 1 1/2 cup sugar
  • 1/4 cup mesquite powder
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 13 egg whites at room temperature
  • 1/3 cup warm water
  • 1 teaspoon of Grand Marnier or extract of your choice
  • 1 1/2 teaspoons cream of tartar

Takes approx. 1 hour

Serves 10-12


  1. Preheat over to 350 degrees F.
  2. In a food processor, spin sugar and mesquite powder about 2 minutes until superfine. Sift half of the sugar mix with the salt and the cake flour. Set the remaining sugar aside.
  3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, Grand Marnier or other extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  5. Cool upside down on cooling rack for at least an hour before removing from pan.


Since they're easier to separate use the freshest eggs you can get.
Find Alton Brown's version here. Whipped cream recipe here. Any basic Blueberry sauce would work well. I just cooked briefly with a pat of butter, a few tablespoons of sugar, and a teaspoon of Grand Marnier but you can find an official recipe here.

The dishes shown in the photo are part of our Stash Found HOME collection. 

Mesquite Powder is rich in lysine, calcium, magnesium, potassium, iron, zinc, and dietary fiber.