Lavender Vanilla Angel Food Cake

Name: Lavender Vanilla Angel Food Cake
Yield: 12 serving
Ingredients: 1 1/2 cup sugar; 2 Tablespoons lavender; 1 cup cake flour; 1/2 teaspoon salt; 1 1/2 cups egg whites; 1 teaspoon cream of tartar; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract

User Reviews

5.0

3 reviews

Excellent

Servings
12
Calories
156 kcal
Course
Dessert
Cuisine
American

Lavender Vanilla Angel Food Cake

Holly Espinosa

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Sweet and light, lavender vanilla angel food cake brings together warm vanilla and subtle lavender flavors--and isn't difficult at all.

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Ingredients

Servings

1 1/2 cup sugar
2 Tablespoons lavender
1 cup cake flour see substitution below
1/2 teaspoon salt
1 1/2 cups egg whites from about 12 large eggs, at room temperature
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

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Instructions

The night before (ideally, otherwise as early as possible), combine sugar and lavender in an airtight container. Reserve until needed.
To make cake, preheat oven to 350 F. Cut parchment to fit the bottom of a 9-inch tube pan and fit into the bottom of the pan. (Do not use a non-stick pan--the cake batter must "cling" to the sides to keep its loft)
Strain the lavender buds out of the sugar and reserve (I used a strainer, which I also used to sift the flour).
Sift together the flour, 1/2 cup sugar, and salt. Add the reserved lavender buds and combine well.
In the bowl of an electric mixer, whip the egg whites. When they are foamy, add the cream of tartar and lemon juice.
Continue to whip the egg whites until they just begin to hold their shape in soft peaks. Whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff. Mix in the vanilla.
Gentley and gradually fold the flour, sugar and lavender mixture into the whites.
Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. To be extra sure it is done, you can check for an internal temperature of 205-209 F.
Remove from the oven and immediately invert the tube pan. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.