Enjoy this fluffy angel food cake is a traditional dessert. Bigelow has added the flavor of raspberry with its Raspberry Royale Tea.
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 pan. Bake for 40 minutes or until knife inserted in cake comes out clean. Cool upside down for one hour before removing cake from pan.
*Optional: Top with Raspberry Royale Icing: Place Raspberry Royale Tea Bag in ⅓ 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 on cake.