Ingredients
Cake:
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12 egg whites, room temperature
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1-1/2 teaspoon (7.5 milliliters) cream of tartar
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1/2 teaspoon (2.5 milliliters) salt
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1 cup (240 milliliters) caster sugar
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1 teaspoon (5 milliliters) vanilla
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1 tablespoon (15 milliliters) dried lavender buds
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1 cup (240 milliliters) cake flour
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1 cup (240 milliliters) icing sugar
Frosting:
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2 egg whites
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1 cup (240 milliliters) caster sugar
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1/4 teaspoon (1 milliliter) cream of tartar
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1/2 cup (120 milliliters) water
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6 drops (6 milliliters) red food colouring
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8 drops (8 milliliters) blue food colouring
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Lavender buds, for decorating
Directions
- 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.
