Angel Food Cake

Angel Food Cake
Angel Food Cakes
Makes 4.
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  1. ⅓ cup plus 2 tablespoons sugar, divided
  2. ¼ cup cake flour
  3. ¼ teaspoon salt
  4. 3 egg whites, room temperature
  5. 1 tablespoon warm water
  6. ¼ teaspoon almond extract
  7. ½ teaspoon cream of tartar
  8. 1 teaspoon meringue powder
  9. 2 tablespoons water
  10. 4 edible rose petals
  11. 4 tablespoons seedless raspberry jam
  12. 6 fresh raspberries
  13. 2 cups sweetened whipped cream
  1. Preheat oven to 350°.
  2. In a food processor, pulse ⅓ cup sugar until very fine, about 2 minutes*. In a mixing bowl, sift together flour, salt, and half of fine sugar.
  3. In a large mixing bowl, whisk together egg whites, water, almond extract, and cream of tartar until well combined, about 2 minutes. Beat mixture at medium speed with a mixer, slowly adding remaining fine sugar, until medium peaks form.
  4. Sift just enough of flour mixture to evenly dust top of egg-white mixture. Using a spatula, gently fold flour layer into egg-white mixture. Repeat process until all of flour mixture has been incorporated.
  5. Divide batter among 4 wells of a jumbo muffin pan. Bake until golden and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan completely. Remove cakes from pan.
  6. In a small bowl, combine meringue powder and water. Brush mixture onto rose petals, and gently dust with remaining 2 tablespoons sugar. Let dry on a wire rack.
  7. In a small bowl, combine jam and raspberries.
  8. Using a serrated knife, cut a ¼-inch slice from the bottom of each cake, reserving slices. Invert cakes onto serving plates. Using a spoon, scoop 2 tablespoons from center of each cake, leaving a ¼-inch border intact. Divide raspberry mixture among cake wells, and top with reserved cake slices. Frost with sweetened whipped cream, and top with sugared petals. Serve immediately.
  1. If you don’t have a food processor, you may substitute superfine sugar for granulated sugar.
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