LEMON ROSE GERANIUM ANGEL CAKE RECIPE

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INGREDIENTS: 1 1/2 C. sugar 1 C. cake flour 12 egg whites 2 tsp. cream of tartar 1 tsp. vanilla extract 1/8 tsp. salt 6 lemon rose geranium leaves Garnishes Lemon rose geranium leaves and blossoms berries DIRECTIONS: Preheat the oven to 350. Sift 3/4 C. 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 over beat; 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 1 1/2 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. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes