Springtime Angel Cake with Sugared Flowers

Name: Springtime Angel Cake with Sugared Flowers
Yield: Serves 8-10
Ingredients: 90 g (3 oz) plain flour; ¼ teaspoon almond essence; ½ teaspoon vanilla essence; 60 g (2 oz) vanilla-flavoured sugar; 300 ml (½ pint) whipping cream; 175 g (6 oz) caster sugar; 15 g (½ oz) cornflour; 1 teaspoon cream of tartar; 6 size-2 egg whites; fresh violets and primroses; fresh violets and primroses; 1-2 teaspoons peach brandy; a few drops of almond essence; caster sugar; 1 egg white

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This very light white cake, smothered in whipped cream and decorated with sugared spring flowers is pretty enough to serve at Easter or for an anniversary.

Ingredients

90 g (3 oz) plain flour
15 g (½

Cake
Vegetarian
Easter
Wedding/Marriage

Method

Sift the flour with the cornflour and 120g (4oz) of the caster sugar on to a piece of greaseproof paper. Whisk the egg whites with the cream of tartar in a wide bowl until stiff and fluffy but still a little moist (do not whisk until dry). Sprinkle the remaining sugar over the egg whites and gently whisk in. Fold in the vanilla and almond essences. Sift some of the flour mixture over the egg wh