Create a heavenly mouth-feel with this pretty-in-pink, sugar-petaled angel food cake.
- 12 egg whites
- 1 1/2 teaspoons cream of tartar
- 315g (1 1/2 cups) caster sugar
- 150g (1 cup) self-raising flour
- Pink food colouring, to tint
- 300g (2 cups) icing sugar
- 2 tablespoons water
- 1 teaspoon rose water
SUGARED ROSE PETALS:
- 1 medium pink unsprayed rose
- 1 egg white
- 100g (1/2 cup) caster sugar
- 21cm (base measurement) angel food cake pan
For the sugared rose petals, line a tray with baking paper. Carefully peel off rose petals, selecting medium, nicely-shaped petals. Lightly whisk egg white until slightly foamy. Brush petals lightly with egg white. Sprinkle with sugar and shake off excess. Place on prepared tray and set aside for 2-3 hours to dry.
Preheat oven to 180C/160C fan forced. Use electric beaters to beat egg whites in a clean, dry bowl until soft peaks form. Beat in the cream of tartar until just combined. Gradually add 155g (3 ⁄4 cup) of the sugar, in 4 batches, beating well after each addition until sugar dissolves. Sift flour and remaining sugar together 3 times. Gently fold flour mixture and a little food colouring into egg white mixture. Spread mixture into a 21cm (base measurement) ungreased angel food cake pan (see Notes). Smooth the surface and wipe side of pan clean. Bake for 20-25 minutes or until mixture springs back slightly when touched.
Immediately invert the pan onto a wire rack (see Notes). Allow the cake to cool completely in pan. Once cool, gently run a palette knife around both sides of the pan to loosen cake. Gently ease the cake out of the pan. Place upside down on serving plate.
Combine the icing sugar, water and rosewater in a heatproof bowl. Place bowl over a pan of simmering water (don’t let the bowl touch the water). Cook, stirring, until smooth and mixture is the consistency of pouring cream. Tint pale pink with food colouring. Drizzle icing over top of cake, allowing icing to drip down the side. Set aside to set. Decorate with sugared rose petals.