Lavender Angel Food Cake With Fresh Strawberries |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
From our local grocery store flyer. Or serve with your favorite fresh berries: blackberries, blueberries, raspberries, etc. I added the lavender. Ingredients:
1 cup powdered sugar |
1 cup cake flour, sifted |
1 tablespoon dried lavender flowers, crushed to release flavor |
1 cup egg white (approximately 6 large eggs) |
1 teaspoon cream of tartar |
1 teaspoon pure vanilla extract |
1 cup unbleached cane sugar |
2 cups fresh strawberries, hulled and sliced |
whipping cream (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds.
3. In a large, chilled bowl on medium speed, beat the egg whites, cream of tartar and vanilla extract. Beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
4. Sift 1/4 of the flour/sugar mixture over the beaten eggs. Fold in {{gently}}. Repeat, adding another 1/4 of the flour/sugar mixture at a time. Fold in gently each time.
5. Transfer the cake batter to an ungreased 10 tube pan.
6. Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched.
7. Once the cake is done baking, invert but leave in pan. Cool thoroughly. Loosen sides of cake from the pan and remove to a cake platter.
8. Top with your favorite fresh berries and add a dollop of whipping cream to each serving.
|
|