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Lavender Angel Food Cake

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  • Serves

    1 (10-inch) cake

Ingredients

Cake

  • 12 egg whites, room temperature
  • 1 ½ tsp (7.5 ml) cream of tartar
  • ½ tsp (2.5 ml) salt
  • 1 cup (240 ml) caster sugar
  • 1 tsp (5 ml) vanilla
  • 1 tbsp (15 ml) dried lavender buds
  • 1 cup (240 ml) cake flour
  • 1 cup (240 ml) icing sugar


Frosting

  • 2 egg whites
  • 1 cup (240 ml) caster sugar
  • ¼ tsp (1 ml) cream of tartar
  • ½ cup (120 ml) water
  • 6 drops (6 ml) red food colouring
  • 8 drops (8 ml) blue food colouring

Decoration

  • Lavender buds, for decorating

Directions

Cake

  1. Preheat oven to 350F (180C).
  2. Add egg whites, cream of tartar and salt to a bowl.
  3. Beat until soft peaks form.
  4. Gradually add caster sugar.
  5. Add vanilla.
  6. Use a spice grinder to crush lavender buds and add to mixture.
  7. Beat until stiff peaks form.
  8. Mix flour and icing sugar into a bowl.
  9. Sift 1/3 of the flour mixture into the egg white mixture and fold in gently.
  10. Repeat for next 1/3.
  11. Repeat for last 1/3.
  12. Scoop into an ungreased angel food cake tin.
  13. Run a knife blade around the pan in a wiggly line – this will get rid of air bubbles.
  14. Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
  15. Place inverted with the open centre of the pan balanced on the neck of a wine bottle to cool for at least 30 minutes.
  16. Run a knife around the perimeter of the cake pan to release the cake.
  17. Place onto a serving platter.


Frosting

  1. To make the frosting, add egg whites, caster sugar, cream of tartar and water to a double boiler.
  2. Heat until sugar dissolves.
  3. Remove from heat and pour into a bowl.
  4. Add red and blue food colouring.
  5. Whip until stiff peaks form.
  6. Spread on the angel food cake.
  7. Top with lavender buds.
  8. Share.
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SHARE THIS
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    Email