I baked this rose angel food cake from egg whites left after I made the chocolate concerto.
I was thinking to bake a lavender one instead of rose but I just couldn’t find it from all those tins & jars in my kitchen.
My sister isn’t fond of the rose fragrant, she prefers lavender but I think it's alright.
The cake is not overly sweet, tender & ethereally light.
I could have eaten the entire cake by myself in one sitting.
I don’t have a cake pan for angel food cake so I used a 6” round cake pan, seems to be fine.
I might invest one as I think I’ll bake more angel food cakes.
For those who are trying to watch their diet & calorie intake, this is a perfect dessert.
adapted from Low-Fat Desserts (chinese)
1/2 tsp cream of tartar
pinch of salt
75 g caster sugar
30 g plain flour
30 g corn flour
1 tbsp dried rose buds
1 tbsp hot water
Preheat oven to 180C.
Remove stems from the rose buds & loosen the petals, combine with hot water.
In a large mixing bowl, combine egg whites & salt.
Mix sugar with cream of tartar, adding it gradually to egg whites & whisk to soft peaks.
Mix & sift the flours, fold gently with the whipped egg whites.
Add in the rose petals & pour into a non-greased cake pan.
Bake in a preheated oven for 25 min.
Remove from oven & cool upside down on a wire rack.