Lavender Angel Food Cake

1. 1

   Sift the flour, confectioners' sugar and salt together.

2. 2

   Set aside.

3. 3

   Chop the rose petals and set aside.

4. 4

   In a DRY, GREASE-FREE, 4 1/2-quart bowl of a heavy-duty (such as Kitchen Aid) electric mixer, using the whisk attachment, beat the egg whites on medium-high speed until they become frothy; add the cream of tartar and beat until soft peaks form.

5. 5

   Gradually add the granulated sugar and beat until stiff peaks form.

6. 6

   Add the vanilla in the final moments of beating.

7. 7

   Put the dry ingredients back in the sifter and sift over the beaten egg whites, in four additions, folding with a large rubber spatula to incorporate after each addition.

8. 8

   Fold in the chopped rose petals and dried lavender in one addition.

9. 9

   Pour the cake batter into a 10-inch angel food cake pan, or 4 1/2 cups of the batter into each of the 9 individual angel food cake pans.

10. 10

    Bake for 30 to 40 minutes.

11. 11

    Remove the cake(s) from the oven and place upside-down on a wire rack and allow to cool COMPLETELY.

12. 12

    Before removing from the pan(s) run a knife between the cake and the pan side.

* Per serving · 4 servings · Values may vary.

No additional tips available.