ROSEWATER ANGEL FOOD CAKE

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Rosewater Angel Food Cake image

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

For the cake
1 cup cake flour (not self-rising)
1 2/3 cups sugar
1 3/4 cups egg whites (about 13 large egg whites)
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon rosewater (available at specialty foods shops) if desired
1/2 teaspoon vanilla
For the glaze
1 cup confectioner's sugar
2 tablespoons fresh lemon juice
1/8 teaspoon grenadine syrup
fresh raspberries for garnish
mint sprigs for garnish

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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