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White Angel Cake with Rose and Prosecco Syrup

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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.

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

  1. Preheat oven to 180°C (160°C fan-forced) and line a wire rack with baking paper.
  2. Sift flour, cornflour, salt, and 110g (1/2 cup) of caster sugar into a large bowl. Repeat twice for an extra-light texture.
  3. 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.
  4. Gradually add remaining sugar, beating until fully dissolved and glossy peaks form.
  5. Sift flour mixture over the egg whites in batches, folding gently after each addition to preserve volume.
  6. Spoon the batter into an ungreased 11 x 25cm angel food cake pan, smooth the top, and tap lightly to remove air bubbles.
  7. Bake for 35–40 minutes until golden and springy. Invert the pan immediately onto the wire rack and let cool completely in the pan.
  8. Once cool, run a palette knife around the edges to release the cake.
  9. 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.
  10. For the mascarpone cream, beat mascarpone, sour cream, thickened cream, and 2 tablespoons of cooled syrup until stiff peaks form.
  11. 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.
  12. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-angel-cake-with-rose-and-prosecco-syrup/