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Angel food cake
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Prep Time:
300 minutes
Cook Time:
30 minutes
Total Time:
330 minutes
Make a beautiful pink angel food cake for a heavenly delight.
Ingredients:
  • 12 egg whites
  • 3.75 gm cream of tartar
  • 315g (1 1/2 cups) caster sugar
  • 150g (1 cup) self-raising flour
  • Pink food colouring, to tint
  • 300g (2 cups) icing sugar
  • 40.00 gm water
  • 1 tsp rose water
  • 1 medium pink unsprayed rose
  • 1 egg white
  • 100g (1/2 cup) caster sugar
Instructions:
  • Prepare a tray with baking paper. Choose medium, well-shaped rose petals and gently peel them off. Whisk egg white until slightly foamy and brush petals with it. Sprinkle sugar on petals, shake off excess, and place on tray to dry for 2-3 hours.
  • Preheat the oven. Beat egg whites until soft peaks form, then add cream of tartar and gradually mix in sugar. Sift flour and sugar together. Gently fold in flour mixture and food coloring. Spread batter in ungreased cake pan and bake until slightly springy.
  • Invert the pan onto a wire rack and allow the cake to cool completely. Run a palette knife around the sides of the pan to loosen the cake, then gently remove it from the pan and place it upside down on a serving plate.
  • In a heatproof bowl, mix icing sugar, water, and rosewater. Set the bowl over a pan of simmering water (ensuring the bowl doesn’t touch the water). Stir until smooth and the mixture resembles pouring cream. Add a touch of pale pink food coloring. Pour the icing over the cake, allowing it to cascade down the sides. Let it set before embellishing with sugared rose petals.

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