Rosewater Angel Food Cake

By -

I wanted to make something with the Rosewater I got in my stocking :) This was a lovely angelfood cake - you could make it with just all vanilla if you wanted it plain. The rosewater is really nice, and I liked it more the next day - the slightly floral taste/scent was gorgeous. It's an Epicurious/Gourmet recipe. I brought it to work but only a couple people had a piece (and the ones who did said it was delicate and lovely). I didn't have glaze, but that would be a nice touch.  Have a piece with some tea.

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



Preparation

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.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more