Bigelow Tea's Raspberry Royale Angel Food Cake

Raspberry Royale Angel Food Cake

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Angel Food Cake:

1 Bigelow Raspberry Royale Tea Bag
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 Tea
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 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 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 on cake.

Nutritional Information:

Raspberry Royale Angel Food Cake

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