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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Rekhan Khan
r-khan@aol.comThis cake is a bit expensive to make, but it's worth it for a special occasion.
VICTORY OBUTE
victoryobute76@gmail.comI've never had rosewater before, but I really enjoyed the flavor in this cake.
Mike Parson
parsonm16@gmail.comThis cake is a great way to use up egg whites.
Anene Kamsiyochi
kamsiyochianene@gmail.comI'm not sure if I did something wrong, but my cake didn't turn out as light and fluffy as I expected.
Deku Godsway
d.g98@hotmail.comThis cake is perfect for a summer party.
Mafzal Mafzal
mafzal.m55@gmail.comI made this cake for my friend's birthday and she loved it!
Waqar Malik
mwaqar13@gmail.comThe cake was a little too sweet for my taste, but it was still a nice treat.
Jem Wolfie
wolfie-jem@yahoo.comI've made this cake several times and it's always a crowd-pleaser.
Apple Teema
apple-t@hotmail.co.ukThis cake is a bit time-consuming to make, but it's worth the effort.
Sibusiso Mkasibe
m.sibusiso80@hotmail.comI'm not a big fan of rosewater, but I still enjoyed this cake. The flavor was subtle and not overpowering.
Madhu Rijal
r.m@hotmail.comThis cake is a great base for other desserts. I've used it to make trifles, parfaits, and even ice cream cake.
PleaseChickens
pleasechickens@yahoo.comI followed the recipe exactly, but my cake didn't rise as much as I expected.
MS MEDIA
mms@aol.comThe cake was a little dry for my taste, but the rosewater glaze helped to balance it out.
Kalule Eddy
kalule_eddy25@hotmail.comI substituted almond flour for the all-purpose flour, and the cake turned out just as delicious.
Pink Yoshi
y.p@hotmail.frThis cake is perfect for a special occasion, but it's also easy enough to make for a weeknight dessert.
Ayomide Odekunle
ayomideodekunle33@yahoo.comI love the delicate flavor of rosewater, and this cake is a great way to showcase it.
Raysa Ramos
r.raysa@yahoo.comThe cake was light and fluffy, and the rosewater glaze was the perfect finishing touch.
Jane Grace
j.grace8@hotmail.comI've never made an angel food cake before, but this recipe was easy to follow and the cake turned out perfect.
Tomy Boy
t@yahoo.comThis angel food cake was a hit at my dinner party! The rosewater added a delicate and unique flavor that everyone loved.