A Rose in the Hands of an Angel

OH my...I've wanted to make this cake for so long. And had planned on making it for Easter but then my plans changed. But this morning when I got up, I knew I was going to make the Angel Food Cake with Rosewater. Doesn't it sound just heavenly!

I adapted Alton Brown's Angel Food Cake recipe as I've made it before and I knew it could be easily be changed to what I needed. And the new cake turned out exactly how I imagined!







Angel Food Cake with Rosewater
Recipe developed in the kitchen of Big-Black-Dog

1 3/4 cups sugar
1/4 teaspoon salt
3/4 c. cake flour
1/4 c. almond meal
12 egg whites, room temperature
1/3 c. rose water
3/4 tsp vanilla
1 1/2 teaspoons cream of tartar


Preheat oven to 350 degrees F.

In a food processor spin sugar about 2 minutes until it is superfine.

Sift half of the sugar with the salt, almond meal and cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, rosewater, vanilla 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. Making sure that all dry ingredients are thoroughly mixed.

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).

Cool upside down on cooling rack for at least 2 hours before removing from pan.

I garnished with fresh strawberries and a drizzle of my home-canned Rose Hip Jam.





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