Lavender Angel Food Cake
Yield
1 cakePrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| 1 ½ | cups |
powdered sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 12 | large |
egg whites
|
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoon |
lavender
dried |
* |
| 1 | x |
plum sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 355 | ml |
powdered sugar
|
|
| 1.3 | ml |
salt
|
|
| 12 | large |
egg whites
|
|
| 7.5 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
lavender
dried |
* |
| 1 | x |
plum sauce
|
* |
Directions
Sift the flour, confectioners' sugar and salt together.
Set aside.
Chop the rose petals and set aside.
In a DRY, GREASE-FREE, 4½-quart bowl of a heavy-duty (such as Kitchen Aid) electric mixer, using the whisk attachment, beat the egg whites on medium-high speed until they become frothy; add the cream of tartar and beat until soft peaks form.
Gradually add the granulated sugar and beat until stiff peaks form.
Add the vanilla in the final moments of beating.
Put the dry ingredients back in the sifter and sift over the beaten egg whites, in four additions, folding with a large rubber spatula to incorporate after each addition.
Fold in the chopped rose petals and dried lavender in one addition.
Pour the cake batter into a 10-inch angel food cake pan, or 4½ cups of the batter into each of the 9 individual angel food cake pans.
Bake for 30 to 40 minutes.
Remove the cake(s) from the oven and place upside-down on a wire rack and allow to cool COMPLETELY.
Before removing from the pan(s) run a knife between the cake and the pan side.
