Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.



For the Elderflower Syrup
For the Cake
For Serving


Instructions Checklist
  • Make the elderflower syrup: In a heavy saucepan, combine water and sugar and bring to a simmer over high heat, stirring occasionally until simple syrup is dissolved. Remove from heat and set aside.

  • Remove the elderflower heads from their stems, discarding stems and placing heads in a large heat-safe bowl. Add lemon skin and juice to bowl and pour simple syrup into bowl, stirring to combine.

  • Cover the bowl with plastic wrap or a towel and allow to sit at room temperature for at least 2 days and up to 4 days. Strain syrup through a cheesecloth-lined sieve and discard solids. Syrup can be stored in an airtight container for several weeks.

  • Preheat the oven to 350 degrees. With a fine sieve, sift together flour and 3/4 cups sugar four times.

  • In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

  • Transfer to a large bowl. In six additions, sift dry ingredients over meringue, folding in quickly but gently.

  • Pour batter into an ungreased 10-inch tube pan with removable bottom. Smooth top with an offset spatula. Run a knife through batter to release air bubbles. Bake for 35 to 40 minutes, until golden brown and springy to touch.

  • Invert pan on its legs or over the neck of a glass bottle and let cool completely, about 1 hour. Carefully run a long offset spatula or knife around the inner and outer perimeter of the pan to release cake. Place on a plate, bottom side up; cover with plastic wrap until ready to use.

  • Serve each slice with some elderflower syrup poured around the base and whipped cream and berries on top.

Reviews (4)

49 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
I love angel food cakes and a few years ago I discovered a sour cream angel food cake at Kroger. They are delicious!!! But now you have to preorder them, Would you happen to know how to make such a cake?
Rating: 5 stars
This cake was fantastic! I have a gluten sensitivity and wanted to bring a berry trifle to a 4th of July party. I used a 1-to-1 gluten free baking flour (I sifted it 3 times), and carton egg whites since I am horrible at separating eggs. I omitted the tablespoon of water since the carton whites seem more loose than normal separated egg whites. Light and just sweet enough-no one could tell that it was gluten free! I will most certainly be making this over and over again!
Rating: 5 stars
Oh my goodness this looks great and sounds great just by these words soft and fluffy this is five star cake thank you Martha stewarts for your great food recipes
Rating: 5 stars
divine. Somehow I was out of vanilla, so I substituted almond extract and a little vanilla bean... it was perfect. I hope that I can replicate it. One thing I 've learned is that the tube pan needs to be pristine for the cake to rise well. A few berries and freshly whipped cream and you have an elegant dessert.