Angel Food Cake has THE Softest Velvety Texture one could have. A slight twist with the addition of Rose Water turns this dessert into an Expression of Love. It’s 100% FAT FREE including the Whipped Topping!
- 1 1/2 cups (420 grams) large egg whites, (about 12) room temp
- 1 3/4 cups (201 grams) powdered sugar, divided
- 1 cup (116 grams) cake flour
- 1 3/4 teaspoons (5 grams) cream of tartar, divided
- 1 cup 2 tablespoons (225 grams) granulated sugar, divided
- 3 teaspoons (15 grams) rose water, divided
- 1 1/2 teaspoons (9 grams) pure vanilla extract, divided
- 1/4 teaspoon salt
- 1/2 cup (120 grams) no-salt added aquafaba, chilled
- 10 to 12 rose petals, gently rinsed and patted dry
- CAKE: Move the oven rack to the lowest position. Heat oven to 375°F (190°C). In a medium bowl, whisk together 1 1/2 cups (173 grams) powdered sugar and cake flour; set aside.
- In an extra large bowl, using an electric mixer with the whisk attachment on medium speed, beat egg whites and 1 1/2 teaspoons cream of tartar until foamy. Increase speed to high and add 1 cup granulated sugar, 2 tablespoons (25 grams) at a time. Add 2 teaspoons of rose water, 1 teaspoon of vanilla and salt. Continue beating until stiff and glossy.
- Using a rubber spatula, fold in sugar-flour mixture, 1/4 cup at a time, into the egg white mixture just until there are no visible dry mixture remaining. Spoon batter into an ungreased 10 inch (25 cm) angel food tube cake pan. Using a butter knife, gently cut through batter to break any air pockets.
- Bake for 30 to 35 minutes or until cracks feel dry and top springs back when lightly touched. Immediately turn the pan upside down onto a heatproof bottle or pan for 2 hours or until the cake is completely cool.
- Loosen the sides of the cake with a knife or long angled metal spatula. Remove from the pan.
- SUGARED ROSE PETALS: Make a simple syrup by melting 2 tablespoons granulated sugar with 2 tablespoons of water in a small saucepan over medium high heat, about 3 minutes. Transfer simple syrup into a small bowl and chill in the fridge for 10 minutes.
- Dip a non-silicone basting brush into the simple sugar, and gently coat the inside of each petal. Drip excess liquid into the bowl. Lightly sprinkle granulated sugar over each petal, shake off excess; set aside to dry. Repeat for each rose petal.
- WHIPPED AQUAFABA: Meanwhile, in a large bowl, using an electric mixer attached with a whisk attachment on low to medium speed, beat aquafaba and 1/4 teaspoon of cream of tartar until doubled in volume, about 3 to 4 minutes. Liquid should now be light in color and frothy.
- Increase speed to medium and gradually add 2 tablespoons (14 grams) of powdered sugar. Mix in remaining rose water and vanilla. Color of whipped aquafaba may change to a light brown due to the addition of vanilla. Continue to beat for another 5 minutes and it will whiten again. Taste test. If desired, add remaining powdered sugar, 1 tablespoon at a time.
- Spoon dollops of whipped aquafaba over the top of the angel food cake including the center hole. Insert stemmed roses and garnish cake with sugared rose petals. Slice and ENJOY!
- If not using the whipped aquafaba immediately, cover the bowl and leave in the fridge. Once ready to use, it may lose a small amount of volume. Beat again for another 2 minutes to obtain stiff peaks and volume will increase again.
- Best to make whipped aquafaba the day of serving the cake.
- Always use aquafaba from a NO SALT ADDED can of chickpeas (garbanzo beans). Salt may deter the overall taste. If accidently using salted aquafaba, add more powdered sugar 1 tablespoon at a time until desired flavor is achieved.
- Because aquafaba is not as sturdy as whipped heavy cream, powdered sugar is recommended over granulated sugar because it is lighter in weight.
- Cuisine: American
Keywords: Rose water, Angel Food Cake, White Cake, Fat Free topping, Whipped Aquafaba