Raspberry Royale Angel Food Cake
Angel Food Cake:
1 Bigelow Raspberry Royale Tea
½ cup boiling water
1¾ cups sugar
¼ tsp. salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1½ tsp. cream of tartar
*Raspberry Royale Icing:
1/3 cup brewed Bigelow Raspberry Royale
1½ cups sugar
¼ tsp. cream of tartar
Dash of salt
2 egg whites
½ tsp. pure vanilla extract
Recipe submitted by Sarah Henery
Bigelow Recipe Contest 2011
Preheat oven to 350˚F.
Place 1 Raspberry Royale Tea Bag in ½ cup of boiling
water - let steep for 10 minutes. Set aside.
Sift half of the sugar with the salt and cake flour. Set
remaining sugar aside.
In a large bowl, combine egg whites, brewed tea and cream of
tartar. Beat with electric mixer on medium speed.
Slowly sift the reserved sugar into the egg white mixture, beating
continuously until medium peaks form. Sift enough of the
flour mixture into egg white mixture to just dust the top.
Using a spatula, gently fold the flower mixture and egg mixture
together. Using flour mixture, dust and fold again and
continue repeating until all of the flour mixture is
incorporated. Spoon the mixture into an un-greased tube
Bake for 40 minutes or until knife inserted in cake comes out
Cool upside down for one hour before removing cake from pan.
*Optional: Top with Raspberry Royale
Place Raspberry Royale Tea Bag in 1/3 cup of boiling water - let
steep for 10 minutes. Set aside.
Place sugar, cream of tartar, salt, brewed tea and egg whites in
the top of a double boiler. Beat with a handheld electric
mixer for 1 minute. Place pan over boiling water making sure
that the top of the pan does not touch the boiling water, but sits
above it. Beat on high speed with electric mixer for 7
minutes. Beat in vanilla. Remove from heat and spread