Rosewater Angel Food Cake

FOR THE GLAZE
1 c Confectioner’s sugar
2 tb Fresh lemon juice
1/8 ts Grenadine syrup
Fresh raspberries for
-garnish
Mint sprigs for garnish

Make the cake: Preheat the oven to 300F. Sift the flour 3 times onto a
sheet of wax paper. Sift together the sifted flour and 2/3 cup of the sugar
onto another sheet of wax paper. In a large bowl with an electric mixer
beat the egg whites until they are frothy, add the salt and the cream of
tartar, and beat the mixture until it barely forms soft peaks. Sift one
fourth of the flour mixture over the whites, fold it gently but thoroughly,
and sift and fold in the remaining flour mixture in the same manner. Spoon
the batter into a very clean, ungreased tube pan, 10 by 8 1/4 by 4 1/4
inches, preferably with a removable bottom, smoothing the top, and rap the
pan on a hard surface twice to remove any air bubbles. Bake the cake in the
middle of the oven for 1 hour and 15 minutes, or until it is springy to the
touch and a tester comes out clean. If the pan has feet invert it over a
work surface; otherwise invert it over the neck of a bottle. Let the cake
cool for at least 2 hours or overnight. Run a thin knife in a awing motion
around the edge of the pan and the tube to loosen the cake from the pan and
invert the cake onto a cake plate.

Make the glaze: In a small bowl stir together with a fork the
confectioner’s sugar, the lemon juice, and the grenadine syrup until the
mixture is smooth.

Pour the glaze over the cake, let the cake stand for 10 minutes, or until
the glaze is set, and garnish it with the raspberries and the mint.