Name: Rose Petal Cake with Rosé Champagne Cream
Total time: 40 min
Yield: Makes: 16-portion cake
Ingredients: 90 ml / 3 fl oz pink champagne or similar; 1 drop cochineal; 5–6 tsp hot water; rose-water to taste; 15 g / ½ oz cornflour; 175 g / 6 oz caster sugar; 6 egg whites; 1 tsp cream of tartar; 1–2 drops cochineal or pink food colour; 1–2 tsp rose-water; 175 g / 6 oz icing sugar; 2–3 handfuls of fresh, unsprayed pink and red rose petals; 1 egg white; 30 g / 1 oz caster sugar; 90 g / 3 oz plain flour; 1 drop cochineal or pink food colour; 300 ml / 10 fl oz double cream

Preparation info

Makes:
16
-portion cake

Difficulty
Medium
Ready in
40 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

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.

Ingredients

2–3 handfuls of fresh, unsprayed pink and red rose petals
1 egg white

Method

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