rosewater angel food cake
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make mom feel extra special this year and treat her to this delicious rosewater angel food cake
“But he who dares not grasp the thorn should never crave the rose.”~ Anne Brontë
I found this gorgeous little bottle of rosewater at a kitchen store probably a year ago. It has been sitting on a shelf in my tiny little kitchen all this time just waiting to be used. I seem to do that often. Buy cute little bottles and jars of things and then never use them.
It just smells so divine and I didn’t want to waste it on a dessert not worthy. This angel food cake is definitely worthy.
I’m not much of a cake lover, but angel food cake has always been one I adore probably because it is so simple and uncomplicated. I find most frosted cakes way too rich and sweet. My mom always served it very simply with whipped cream and berries, almost like a strawberry shortcake. Angel food cakes are delicate, light and airy, and when gussied up a bit with rosewater, make the perfect dessert to celebrate mom.
The hint of rose is subtle, and is absolutely delicious when paired with this simple raspberry sauce.
rosewater angel food cake
- 1 cup of cake flour
- 1 1/2 cups sugar
- 11 egg whites
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/2 tsp rose water
- whipped cream and raspberry sauce for topping
- preheat the oven to 300 degrees
- sift the cake flour 3 times, and then sift the flour with 1/2 cup sugar
- beat egg whites until they begin to froth, and then add cream of tartar and salt
- continue to beat the whites, and when they begin to form soft peaks gradually add in the remaining sugar and rose water
- continue beating the whites until they hold soft peaks
- sift 1/3 of the flour over the white, and gently fold in
- repeat this with the remaining flour
- spoon the batter into an ungreased tube pan, and then tap the pan on the counter to remove any air bubbles
- bake cake 70-75 minutes a pick inserted into the center should come out clean
- invert the cake and allow to cool 2 hours
- using a sharp knife, run around the edges to remove from the pan
- serve the cake with whipped cream, raspberry sauce and fresh berries
Unless you have nothing but time on your hands, I do not recommend using pasteurized egg whites for this recipe. You will be whipping for what seems like forever. However, no one wants to waste nearly a dozen yolks. Use those leftover yolks to make pudding, lemon curd, or a good homemade aioli is always nice too. Egg yolks don’t freeze well on their own, but can be frozen when mixed with a simple sugar syrup (use about 1/4 tsp syrup beaten into each yolk).
No rose water, no problem. Use 1/2 teaspoon vanilla in place of the rose. Either way you will have a delicious ending to your mother’s day feast.