adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

White Christmas angel cake with rose and prosecco syrup
0 Likes
Prep Time:
140 minutes
Cook Time:
45 minutes
Total Time:
185 minutes
Make this make-ahead Christmas dessert with layers of mascarpone cream for an impressive holiday treat. Prep in advance for easy entertaining.
Ingredients:
  • 150g (1 cup) plain flour
  • 20.00 gm cornflour
  • 1.20 gm salt
  • 365g (1 2/3 cups) caster sugar
  • 14 egg whites, at room temperature
  • 31.50 gm lemon juice
  • 30.00 gm warm water
  • 4.38 gm cream of tartar
  • 110g (1 cup) frozen cranberries
  • 40.00 gm caster sugar, extra
  • Edible flowers, to serve (optional)
  • 375ml (1 1/2 cups) prosecco
  • 330g (1 1/2 cups) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 21.00 gm lemon juice
  • 3 tsp rosewater
  • 500g mascarpone
  • 250g (1 cup) sour cream
  • 250ml (1 cup) thickened cream
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and prepare a wire rack with baking paper. 2. In a large bowl, sift together the flour, cornflour, salt, and 110g (1/2 cup) of sugar, repeating this step twice.
  • In a bowl, use electric beaters to whip egg whites, lemon juice, and water until foamy. Add cream of tartar and beat until soft peaks form. Slowly add the remaining sugar while beating until dissolved. Gradually sift in flour mixture, folding gently after each addition. Transfer batter to an ungreased angel food cake pan. Tap the pan on the counter, then run a knife through the batter to eliminate air bubbles.
  • Bake for 35-40 minutes until golden and cake springs back when lightly pressed. Flip the pan onto a wire rack, cool the cake completely in the pan. Carefully loosen the cake from the sides of the pan with a palette knife and gently remove it from the pan.
  • In a saucepan over medium heat, mix prosecco, sugar, and vanilla bean with seeds. Stir until the sugar dissolves. Simmer for 5 minutes until slightly thickened. Add lemon juice and rosewater. Let cool completely.
  • In a bowl, whisk together mascarpone, heavy cream, and 2 tablespoons of syrup. Beat with electric mixers until stiff peaks form.
  • 1. Slice the cake horizontally into 3 layers using a large serrated knife. Place the bottom cake layer on a serving plate. Brush it with 2 tablespoons of syrup and spread with one-third of the mascarpone mixture. Repeat with the remaining cake layers, brushing a little more syrup and spreading mascarpone mixture, finishing by spreading mascarpone mixture on top and around the sides of the cake.
  • Toss cranberries and additional caster sugar in a bowl until well coated. Decorate cake with frosted cranberries and flowers (if desired), then drizzle with the remaining syrup.

Similar Recipes