A delicate shell-pink Angel Cake scented with rose-water and decorated with candied rose petals is ideal for a floral tea party served with nasturtium flower sandwiches and lavender biscuits. Serve the cake with thick cream enriched with pink champagne – perfect for a pink angel.
Prepare the candied rose petals first: select about 20 of the firmest pink petals. Brush both sides of a petal with lightly whisked egg white then dust with caster sugar and place on baking paper on a cooling rack. Repeat with the other 19 petals. Set aside to dry.
Place the remaining petals and remaining caster sugar in a food processor and chop briefly until you have a fairly fine pin