Lemon Rose Geranium Angel Cake Part 1
Yield
8 servingsPrep
20 minCook
50 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 1 | cup |
cake flour
|
|
| 12 | each |
egg whites
|
*
|
| 2 | teaspoons |
cream of tartar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | teaspoon |
salt
|
|
| 6 | each |
lemon
rose geranium leaves |
|
| garnishes | |||
| 1 | x |
lemon
rose geranium leaves, and blossoms |
*
|
| 1 | x |
berries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 237 | ml |
cake flour
|
|
| 12 | each |
egg whites
|
*
|
| 1E+1 | ml |
cream of tartar
|
|
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 6 | each |
lemon
rose geranium leaves |
|
| garnishes | |||
| 1 | x |
lemon
rose geranium leaves, and blossoms |
*
|
| 1 | x |
berries
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
Sift ¾ cup of the sugar and flour together; set aside.
In a large mixing bowl, combine egg whites with the cream of tartar, vanilla and salt.
Beat until soft peaks begin to form.
Do not overbeat; mixture should be stiff but not dry.
Gently fold in the flour mixture, a small bit at a time.
Line the bottom of an ungreased 10 inch tube pan with the leaves.
Pour the batter into the pan and bake until the cake is golden and springs back when gently touched, about 50 minutes.
Invert the cake pan over the neck of a bottle and let the cake cool in the pan for 1 to 1½ hours.
Gently run a sharp knife around the sides of the pan to release the cake.
Garnish with geranium leaves and flowers and fresh berries, if desired.
Note: If you have time to plan ahead, the geranium flavor of this cake can be intensified by placing the sugar in a container with a tight-fitting lid and burying two or three geranium leaves in it for a week or so.
This flavored sugar is also a wonderful treat with fruit, in other cakes, or served with tea.
