I adore this recipe because it’s both impressive and surprisingly easy to make ahead. I can bake the cake weeks in advance, then simply layer it with the luscious mascarpone cream before serving. The combination of prosecco, rosewater, and vanilla gives it a subtle floral flavor that feels elegant and sophisticated. The frosted cranberries and edible flowers add a stunning finish that makes it perfect for sharing with friends and family.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150g (1 cup) plain flour 2 tbsp cornflour 1/2 tsp salt 365g (1 2/3 cups) caster sugar 14 egg whites, at room temperature 1 1/2 tbsp lemon juice 1 1/2 tbsp warm water 1 3/4 tsp cream of tartar 110g (1 cup) frozen cranberries 2 tbsp caster sugar, extra Edible flowers, to serve (optional)
I preheat the oven to 180°C (160°C fan-forced) and line a wire rack with baking paper. I sift the flour, cornflour, salt, and 110g (1/2 cup) of the caster sugar into a large bowl and repeat this twice for an extra-light texture.
Using electric beaters, I beat the egg whites, lemon juice, and warm water in a clean bowl until foamy. Then, I add the cream of tartar and continue beating until soft peaks form. I gradually add the remaining sugar, beating constantly until it dissolves.
I sift the flour mixture over the egg white mixture in batches, folding gently after each addition. I spoon the batter into an ungreased 11 x 25cm angel food cake pan, smooth the surface, tap the pan to remove air bubbles, and bake for 35–40 minutes until golden and springy.
Once baked, I immediately invert the pan onto the prepared wire rack and allow the cake to cool completely in the pan. Then, I run a palette knife around the edges to loosen and release the cake.
For the syrup, I combine prosecco, sugar, vanilla bean, and seeds in a saucepan over medium heat, stirring until the sugar dissolves. I simmer for about 5 minutes until slightly thickened, then stir in lemon juice and rosewater. I let it cool completely.
For the mascarpone cream, I beat together mascarpone, sour cream, thickened cream, and 2 tablespoons of the cooled syrup until stiff peaks form.
Using a large serrated knife, I slice the cake horizontally into three layers. I place the base layer on a serving plate, brush it with 2 tablespoons of syrup, and spread one-third of the mascarpone mixture over it. I repeat the layering with syrup and mascarpone cream, finishing with a generous spread on top.
I toss the cranberries in the extra caster sugar, arrange them on top of the cake with edible flowers, and drizzle the remaining syrup for a glossy, elegant finish.
Servings and Timing
This recipe serves 10 people. The total prep time is about 2 hours and 20 minutes, with a cook time of 45 minutes. I love that the cake itself can be baked up to a month in advance and then finished the day before serving, which makes entertaining easier.
Variations
I sometimes replace the prosecco with sparkling rosé for a pretty pink hue and a slightly fruity note. For a non-alcoholic version, I use sparkling grape juice or a rosewater-infused sugar syrup instead. If I want a richer flavor, I add a layer of fresh raspberries or strawberry compote between the cake layers.
Storage/Reheating
I store the undecorated angel cake in an airtight container at room temperature for up to 2 days, or freeze it (well-wrapped) for up to 1 month. Once layered with mascarpone cream, I refrigerate the cake and serve it within 24 hours for the best texture. I don’t reheat this cake, but I always bring it to room temperature before serving for a soft, delicate crumb.
FAQs
How far in advance can I make the angel cake?
I can bake the cake up to one month ahead and freeze it. I layer it with the cream and syrup the day before serving.
What can I use instead of mascarpone?
If I don’t have mascarpone, I mix cream cheese with a little cream to get a similar creamy texture.
Do I need an angel food cake pan?
Yes, it’s best to use one since the ungreased sides help the cake climb and stay airy.
How do I make sure my cake doesn’t collapse?
I always cool it upside down in the pan to prevent it from sinking and losing height.
What kind of edible flowers work best?
I like to use rose petals, violets, or pansies — all of which look lovely and are safe to eat.
Can I use fresh cranberries instead of frozen?
Yes, I can use fresh cranberries; I just coat them the same way in caster sugar for a frosted look.
How do I keep the mascarpone cream from becoming runny?
I make sure all ingredients are chilled before whipping and stop beating as soon as stiff peaks form.
Can I make smaller individual versions of this cake?
Yes, I can bake the batter in mini angel food pans and layer them individually for elegant single servings.
Conclusion
I love how this White Angel Cake with Rose and Prosecco Syrup captures a perfect balance of lightness and luxury. The airy sponge, creamy mascarpone, and shimmering rose syrup come together for a dessert that’s both indulgent and refined. It’s the kind of cake that makes any occasion feel truly special.
This White Angel Cake with Rose and Prosecco Syrup is an elegant, airy dessert featuring a light angel food sponge layered with silky mascarpone cream and finished with a fragrant rose and prosecco syrup. Adorned with sugared cranberries and edible flowers, it’s a stunning centerpiece perfect for celebrations.
Author:Amy
Prep Time:2 hours 20 minutes
Cook Time:45 minutes
Total Time:3 hours 5 minutes
Yield:10 servings
Category:Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
150g (1 cup) plain flour
2 tbsp cornflour
1/2 tsp salt
365g (1 2/3 cups) caster sugar
14 egg whites, at room temperature
1 1/2 tbsp lemon juice
1 1/2 tbsp warm water
1 3/4 tsp cream of tartar
110g (1 cup) frozen cranberries
2 tbsp caster sugar, extra
Edible flowers, to serve (optional)
Rose & Prosecco Syrup
375ml (1 1/2 cups) prosecco
330g (1 1/2 cups) caster sugar
1 vanilla bean, split, seeds scraped
1 tbsp lemon juice
3 tsp rosewater
Mascarpone Cream
500g mascarpone
250g (1 cup) sour cream
250ml (1 cup) thickened cream
Instructions
Preheat oven to 180°C (160°C fan-forced) and line a wire rack with baking paper.
Sift flour, cornflour, salt, and 110g (1/2 cup) of caster sugar into a large bowl. Repeat twice for an extra-light texture.
In a clean mixing bowl, beat egg whites, lemon juice, and warm water with electric beaters until foamy. Add cream of tartar and beat until soft peaks form.
Gradually add remaining sugar, beating until fully dissolved and glossy peaks form.
Sift flour mixture over the egg whites in batches, folding gently after each addition to preserve volume.
Spoon the batter into an ungreased 11 x 25cm angel food cake pan, smooth the top, and tap lightly to remove air bubbles.
Bake for 35–40 minutes until golden and springy. Invert the pan immediately onto the wire rack and let cool completely in the pan.
Once cool, run a palette knife around the edges to release the cake.
To make the syrup, combine prosecco, sugar, vanilla bean, and seeds in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes until slightly thickened, then stir in lemon juice and rosewater. Cool completely.
For the mascarpone cream, beat mascarpone, sour cream, thickened cream, and 2 tablespoons of cooled syrup until stiff peaks form.
Slice the cake horizontally into three layers using a serrated knife. Place the base on a serving plate, brush with 2 tablespoons syrup, and spread one-third of the mascarpone cream. Repeat layering, finishing with cream on top.
Toss cranberries in extra caster sugar and decorate the cake with them and edible flowers. Drizzle remaining syrup for a glossy finish.
Notes
Bake the angel cake up to a month in advance and freeze it; layer and decorate the day before serving.
Cool the cake upside down to prevent collapsing and maintain its airy texture.
For a non-alcoholic version, replace prosecco with sparkling grape juice or rose syrup.
Use chilled ingredients for the mascarpone cream to achieve stable stiff peaks.
Bring the cake to room temperature before serving for the softest crumb.
