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Lemon Rose Geranium Angel Cake Part 1

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Submitted by tan

YIELD

8 servings

PREP

20 min

COOK

50 min

READY

2 hrs

Ingredients

1 ½ 355
CUPS ML SUGAR
1 237
CUP ML CAKE FLOUR
12 12
EACH EACH EGG WHITES *
2 1E+1
TEASPOONS ML CREAM OF TARTAR
1 5
TEASPOON ML VANILLA EXTRACT
0.6
TEASPOON ML SALT
6 6
EACH EACH LEMON
rose geranium leaves
garnishes
1 1
X X LEMON
rose geranium leaves, and blossoms *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 435 1% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 36g 36%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 54%
Calcium 1% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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