Lavender Angel Food Cake With Fresh Strawberries
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
1 cake
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
- Preheat oven to 350 degrees.
- On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds.
- 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.
- 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.
- Transfer the cake batter to an ungreased 10" tube pan.
- Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched.
- 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.
- Top with your favorite fresh berries and add a dollop of whipping cream to each serving.
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Reviews
-
I made this for a book club. We had read The Unlikely Lavender Queen. I have never made an angel food cake with part powdered sugar but I believe I like it better! Soft and moist on the inside with a bit of light, flaky crust exterior. I used three tablespoons of lavender blossoms and I used the a food processor to lightly process the powdered sugar and flour. I served with lemon lavender curd (store bought curd mixed with lavender flowers I lightly ground in a spice grinder). Everyone seemed to love it. None to take home!
RECIPE SUBMITTED BY
COOKGIRl
United States