ROSEWATER ANGEL FOOD CAKE
Categories Cake Egg Dessert Bake Valentine's Day Low Fat Healthy Party Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield about 8 people
Number Of Ingredients 14
Steps:
- Make the cake:
- Preheat the oven to 300°F. Sift the flour 3 times onto a sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar onto another sheet of wax paper. In a large bowl with an electric mixer beat the egg whites until they are frothy, add the salt and the cream of tartar, and beat the mixture until it barely forms soft peaks. Beat in the remaining 1 cup of sugar, a little at a time, the rosewater, and the vanilla and beat the mixture until it holds soft peaks. Sift one fourth of the flour mixture over the whites, fold it gently but thoroughly, and sift and fold in the remaining flour mixture in the same manner. Spoon the batter into a very clean, ungreased tube pan, 10 by 8 1/4 by 4 1/4 inches, preferably with a removable bottom, smoothing the top, and rap the pan on a hard surface twice to remove any air bubbles. Bake the cake in the middle of the oven for 1 hour and 15 minutes, or until it is springy to the touch and a tester comes out clean. If the pan has feet invert it over a work surface; otherwise invert it over the neck of a bottle. Let the cake cool for at least 2 hours or overnight. Run a thin knife in a sawing motion around the edge of the pan and the tube to loosen the cake from the pan and invert the cake onto a cake plate.
- Make the glaze:
- In a small bowl stir together with a fork the confectioner's sugar, the lemon juice, and the grenadine syrup until the mixture is smooth.
- Pour the glaze over the cake, let the cake stand for 10 minutes, or until the glaze is set, and garnish it with the raspberries and the mint.
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Zamokuhle Cebekhulu
[email protected]This cake is beautiful and delicious! It was a big hit at my party. Thanks for sharing the recipe!
Sanaullah Sanaullah
[email protected]I love the unique flavor of this cake. The rosewater adds a subtle floral note that makes it really special.
Saudi Madam
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he'd ever had. Thanks for sharing this recipe!
Ah Mohit
[email protected]This cake was a disaster. It didn't rise properly, and it was so dense that it was inedible.
Dewan Mukto
[email protected]This is the best angel food cake I've ever had. It's so light and fluffy, and the rosewater flavor is just perfect. I will definitely be making this again and again.
Akmal Bhatti
[email protected]I'm not sure what went wrong, but my cake turned out dry and crumbly. I'm not sure if I overmixed the batter or if I didn't bake it long enough.
adeyemi fadekemi
[email protected]This cake is amazing! I love the delicate flavor of the rosewater. It's the perfect cake for a special occasion.
Md Monayem Khan
[email protected]I followed the recipe exactly, but my cake didn't turn out as fluffy as I expected. It was still tasty, but it was a bit dense.
Latashu Duck
[email protected]Meh.
tarekarif khan
[email protected]This cake was a hit at my daughter's birthday party. It was so pretty and elegant, and it tasted even better than it looked. The rosewater flavor was subtle but noticeable, and it added a touch of sophistication to the cake.
Yoongi Min
[email protected]I've never been a fan of angel food cake, but this recipe changed my mind. The rosewater gave it a unique and delicious flavor, and the cake was so light and airy. It was perfect for a summer party.
Abdul Razzaq Shaikh
[email protected]This angel food cake was a dream! The rosewater added a delicate and floral flavor that was simply divine. The cake was light and fluffy, and it melted in my mouth. I will definitely be making this again!