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 ^[4].

Print Recipe ^[5]

Yield: 8-10 servings

rosewater angel food cake

Prep Time: 20 minutes

Cook Time: 75 minutes

Total Time: 1 1/2 hours plus 2 hours cooling time

Ingredients:

• 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 ^[4] for topping

Directions:

• 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 ^[6]
• 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 ^[4] 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 ^[7], lemon curd ^[8], 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).

This is the Rose Water ^[6] I used for the cake, but I have always wanted to try and make my own (recipe here ^[9]).

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.

enjoy!