Rosewater Angel Food Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C) and prepare an angel food cake pan by greasing it lightly.
• STEP 2.In a large bowl, beat the egg whites until foamy. Gradually add in the sugar, continuing to beat until stiff peaks form.
• STEP 3.Gently fold in the flour and rosewater, being careful not to deflate the egg whites.
• STEP 4.Pour the batter into the prepared pan and smooth the top with a spatula.
• STEP 5.Bake for 40-45 minutes, or until the top is golden brown and the cake springs back when lightly touched.
• STEP 6.Remove the cake from the oven and invert the pan onto a cooling rack. Let it cool completely before removing from the pan.
• STEP 7.Once cooled, run a knife around the edges of the pan to release the cake. Serve with powdered sugar and whipped cream, if desired.

Cooking Tips

• Make sure to use a clean, grease-free bowl and beaters when whipping the egg whites.
• Be gentle when folding in the flour and rosewater to avoid deflating the egg whites.
• To release the cake from the pan easily, run a knife around the edges and gently tap the bottom of the pan.

Storage and Serving

• Store the leftover cake in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or with a side of fresh berries for a burst of flavor.
• For an extra touch, drizzle some rosewater syrup over the cake before serving.