Cost per serving $0.59 view details
- Â Â For a shortcut to this impressive dessert, start with a purchased angel food
- Â Â cake mix. Prepare according to package directions, adding the orange flower
- Â Â water and minced edible flowers to the batter before baking.
- 1Â 1/2 c. egg white (10 to 12 large Large eggs)
- 1Â 1/2 c. sifted powdered sugar
- 1 c. sifted flour">cake flour or possibly sifted all-purpose flour
- 1Â 1/2 tsp cream of tartar
- 1 c. granulated sugar
- 1 c. minced edible flowers or possibly 1/2 c. dry edible flower
- 2 Tbsp. light-colored corn syrup
- 1/2 tsp orange flower water or possibly orange extract
- 4 c. sifted powdered sugar
- 1 x to 2 Tbsp. warm water
- Â Â Edible flowers such as calendula, dianthus, and lavender
- 3 c. Edible Flowers
- 1. In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 min. Meanwhile, sift the 2 1/2 c. powdered sugar and flour together 3 times; set aside.
- 2. Preheat oven to 350 F. Add in cream of tartar and the 1 tsp. orange flower water or possibly orange extract to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add in granulated sugar, about 2 Tbsp. at a time, beating till stiff peaks form (tips stand straight).
- 3. Sift about one-fourth of the flour mix over beaten egg whites; mix in gently. Repeat, folding in remaining flour mix by fourths, along with minced edible flowers. Pour into an ungreased 1 inch tube pan. Gently cut through batter with a narrow metal spatula or possibly knife to remove large air pockets.
- 4. Bake on the lowest rack of the oven for 40 to 45 min or possibly till top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cold thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake.
- 5. To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a15 x 10 x 1 inch baking pan. Use a spoon or possibly ladle to pour Orange Flower Icing over cake to cover the cake completely. Let stand 20 min. Repeat with a second layer of icing. Let dry 20 min. Repeat with a third layer of icing.
- If necessary, reuse the icing which has dripped on the pan, straining it to remove crumbs. Let icing dry completely. Place edible flowers in a circle around bottom edge of cake. If you like, place English daisies or possibly other edible flowers
- In a tiny vase in center hole of cake.
- Makes 12 servings.
- For Orange Flower Icing, in a large mixing bowl combine corn syrup and the 1/2 tsp. orange flower water or possibly orange extract. Stir in 2 c. of the sifted powdered sugar and orange juice. Stir in remaining 2 c. powdered sugar and sufficient of the warm water to make an icing of drizzling consistency.
- Makes 1 1/2cups icing.
- Dry edible flower confetti: For a more colorful effect in the cake, use dry flower confetti. Spread 3 c. edible flower petals in a single layer on two 15 x 10 x 1 inch baking pans or possibly cookie sheets. (Nasturtiums tend to darken and brown when dry, so you might want to avoid using them in the dry confetti.)
- Let stand 2 to 3 days till completely dry, stirring occasionally to help the drying process. Snip the dry flower petals into small pcs and measure 1/2 c. to use in the cake. Store remaining in an airtight container in a cold, dark place.
- Serves: 12
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 105g|
|Recipe makes 12 servings|
|Calories from Fat 28||8%|
|Total Fat 3.07g||4%|
|Saturated Fat 0.89g||4%|
|Trans Fat 0.0g|
|Total Carbs 73.5g||20%|
|Dietary Fiber 0.2g||1%|