Yield: 1 (10-inch/25.5 cm) cake
Ingredients:
Cake
- 12 egg whites, room temperature
- 1 ½ teaspoons (7.5 ml) cream of tartar
- ½ teaspoon (2.5 ml) salt
- 1 cup (240 ml) caster sugar
- 1 teaspoon (5 ml) vanilla
- 1 tablespoon (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 teaspoon (1.25 ml) cream of tartar
- ½ cup (120 ml) water
- 6 drops (6 ml) red food coloring
- 8 drops (8 ml) blue food coloring
- Lavender buds, for decorating
Method:
Let’s get baking!
Preheat oven to 350 F (180 C).
Add egg whites, cream of tartar, and salt to a bowl.
Beat until soft peaks form.
Gradually add caster sugar.
Add vanilla.
Use a spice grinder to crush lavender buds and add to mixture.
Beat until stiff peaks form.
Mix flour and icing sugar into a bowl.
Sift 1/3 of the flour mixture into the egg white mixture and fold in gently.
Repeat for next 1/3.
Repeat for last 1/3.
Scoop into an ungreased angel food cake tin.
Run a knife blade around the pan in a wiggly line – this will get rid of air bubbles.
Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
Place inverted with the open centre of the pan balanced on the neck of a wine bottle to cool for at least 30 minutes.
Run a knife around the perimeter of the cake pan to release the cake.
Place onto a serving platter.
To make the frosting, add egg whites, caster sugar, cream of tartar, and water to a double boiler.
Heat until sugar dissolves.
Remove from heat and pour into a bowl.
Add red and blue food colouring.
Whip until stiff peaks form.
Spread on the angel food cake.
Top with lavender buds.
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