Angel Food Cake with Elderflower Syrup Recipe

Elderflower Angel Food Cake Recipe

No Reviews

Print Recipe

Share with friends:

Directions Ingredients Reviews You May Also Like

Ingredients

1-1/2 cups egg whites (11 to 12 large eggs)

150 grams sifted powdered sugar (sift before measuring 1-1/2 cups)

100 grams sifted cake flour (not self-rising) (sift before measuring 1 cup)

1/4 teaspoon salt

1 1/2 teaspoons cream of tartar

200 grams granulated sugar (1 cup)

1 teaspoon vanilla

Shop For This Recipe

India Tree Powdered Fondant & Icing Sugar 2-lb Tub

$22.95

Caputo Italian Gluten Free Flour

$19.95

Caputo Semolina Flour

$8.95

Shepherd's Grain Pastry Flour - 2 pounds

$6.95

India Tree Superfine Caster Cane Sugar - 3-lb tub

$24.95

Kokuto Murakami Syouten Crushed Brown Sugar from Hateruma Island

$17.95

Tonga Bourbon Vanilla Extract 2X

$29.95

DArbo Elderflower Syrup

$24.95

Add To Cart

Directions

Angel Food Cake with Elderflower Syrup Recipe

[Adapted from Epicurious.com].

Martha makes her own Elderflower syrup. But, if you are not planning 2-4 days in advance, just grab a bottle of D'Arbo Elderflower Syrup. Add a few fresh berries, and you have a light and flavorful summer dessert. Continue reading for the angel food cake with elderflower syrup recipe.

Directions:
1. Let egg whites stand in bowl at room temperature about 1 hour before making cake. (They should be about 60°F, slightly below room temperature.)

2. Set the oven rack in the lower third of the oven and preheat the oven to 350°F

3. Sift together powdered sugar, flour, and salt onto a sheet of wax paper using a triple sifter or fine sieve.

4. Beat whites in a mixer until frothy.

5. Add cream of tartar and beat at medium speed until they form soft peaks.

6. Add granulated sugar gradually, beating continuously just until whites are thickened and form soft, droopy peaks.

7. Beat in vanilla.

8. Sprinkle one fourth of sifted dry ingredients over the whites and fold in with a rubber spatula gently but thoroughly.

9. Fold in remaining dry ingredients, one third at a time.

10. Gently pour batter evenly into an ungreased tube pan and bake until the top is lightly golden, the cake retracts a bit from the pan and springs back when touched lightly, and a tester comes out clean, about 40 to 45 minutes.

11. Invert pan onto neck of an empty wine bottle or a large metal funnel and cool cake completely.

12. To remove the cake from the pan, run the tip of a long, narrow knife between the outer edge of the cake and the pan. Tilt the cake pan on its side and gently tap the bottom edge against the counter. Rotate the pan, tapping and turning a few more times, until the cake appears free.

13. Cover the pan with a metal rack or cardboard round and invert, tapping the pan firmly to loosen the cake.

14. Lift the pan from the cake. (It should come out beautifully, like a pillow taken out of a slipcover.)

15. Slice the cake with a serrated knife, using a sawing motion.

16. Serve each slice with some elderflower syrup
poured around the base, and whipped cream and berries on top.

Yield: YIELD
Category: cake, dessert, egg white recipe
Keywords: Angel Food, elderflower, cake, martha, stewart, st.germain