Rose Angel

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.

Recipe (6” round):

adapted from Low-Fat Desserts (chinese)

180 g egg whites

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.