Lemon Rose Geranium Angel Cake Part 1

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Sift 3/4 cup of the sugar and flour together; set aside.

3. 3

   In a large mixing bowl, combine egg whites with the cream of tartar, vanilla and salt.

4. 4

   Beat until soft peaks begin to form.

5. 5

   Do not overbeat; mixture should be stiff but not dry.

6. 6

   Gently fold in the flour mixture, a small bit at a time.

7. 7

   Line the bottom of an ungreased 10 inch tube pan with the leaves.

8. 8

   Pour the batter into the pan and bake until the cake is golden and springs back when gently touched, about 50 minutes.

9. 9

   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.

10. 10

    Gently run a sharp knife around the sides of the pan to release the cake.

11. 11

    Garnish with geranium leaves and flowers and fresh berries, if desired.

12. 12

    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.

13. 13

    This flavored sugar is also a wonderful treat with fruit, in other cakes, or served with tea.

* Per serving · 4 servings · Values may vary.

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