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

Source: Martha Bakes, Episode MBLB1006


For the Elderflower Syrup

For the Cake

For Serving


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How would you rate this recipe?
  • lindarsapp7020746
    16 AUG, 2017
    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?
  • phillips225
    7 JUL, 2017
    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!
  • marissahursti
    20 OCT, 2015
    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
  • sharon44
    14 MAR, 2015
    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.

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