Lavender Vanilla Angel Food Cake

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

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

Lavender vanilla angel food cake

Growing up, I was never much of an angel food cake eater. Until I got married, that is. Then I learned that this simple (dare I say boring) dessert was my husband’s favorite cake.  

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

Done!

I had to admit, though, that topped with strawberries & whipped cream, it made a fine summer treat.  And of course, it did have some plusses.  It was less expensive than a fancy layer cake, way lower in calories–and I would never be tempted to make it from scratch. 

Ah, never say “never.”  

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

Lavender Vanilla Angel Food Cake works well with edible flowers

How could I know then, that someday I’d face a freezer full of egg whites left over from a crème brûlée binge?     

Of course, if I was going to make angel food cake–from scratch, it would have to be something special.  Something I couldn’t buy. What about lavender vanilla angel food cake? July is lavender season in Wisconsin.    

Washington Island Lavender Fields

Washington Island Lavender Fields

Lavender Closeup

Lavender Closeup

I started with an angel food cake recipe from David Lebovitz and just added in lavender (infusing it in sugar a few hours before). We liked it right away, but decided it really shines frosted with whipped cream.  (Use a stabilized whipped cream, which will hold a couple days, if you won’t be finishing it all.) 

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

Even good unfrosted

While a full size cake pan will serve a crowd, I am lucky to have a 6 ½ inch antique angel food cake pan from my grandmother.  It holds exactly half the full recipe and is a perfect size for a small dinner party.  

Or a romantic dinner for two with leftovers.  

Antique Cake Pan

Lavender Vanilla Angel Food Cake
Serves 12
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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156 calories
34 g
0 g
0 g
4 g
0 g
69 g
149 g
25 g
0 g
0 g
Nutrition Facts
Serving Size
69g
Servings
12
Amount Per Serving
Calories 156
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 149mg
6%
Total Carbohydrates 34g
11%
Dietary Fiber 0g
1%
Sugars 25g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cup sugar
  2. 2 Tablespoons Lavender
  3. 1 cup cake flour (see substitution below)
  4. 1/2 teaspoon salt
  5. 1 1/2 cups egg whites (from about 12 large eggs), at room temperature
  6. 1 teaspoon cream of tartar
  7. 2 teaspoons fresh lemon juice
  8. 1 teaspoon vanilla extract
Instructions
  1. The night before (ideally, otherwise as early as possible), combine sugar and lavender in an airtight container. Reserve until needed.
  2. 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)
  3. Strain the lavender buds out of the sugar and reserve (I used a strainer, which I also used to sift the flour).
  4. Sift together the flour, 1/2 cup sugar, and salt. Add the reserved lavender buds and combine well.
  5. In the bowl of an electric mixer, whip the egg whites. When they are foamy, add the cream of tartar and lemon juice.
  6. 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.
  7. Gentley and gradually fold the flour, sugar and lavender mixture into the whites.
  8. 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.
  9. 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.
Notes
  1. Instead of cake flour, you can take 1 cup of all purpose flour, remove 2 Tablespoons and add in 2 Tablespoons of cornstarch.
beta
calories
156
fat
0g
protein
4g
carbs
34g
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6 thoughts on “Lavender Vanilla Angel Food Cake

  1. cheri

    Hi Inger, oh does this look delicious!!! I made an angel food cake about a year ago that had a funky texture, will definitely be trying this recipe, looks amazing!!!

  2. grace

    lavender is something i haven’t tasted often, and i can’t even recall the last time i had angel food cake! this is quite a lovely and unique dessert, inger!

  3. Pingback: Honey Lavender Scones #ISW2017 - Art of Natural Living

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