Lavender and Lemon Angel Food Cake
12 egg whites, room temperature
2 Tbsp. cream of tartar
1/2 tsp. salt
2 cups granulated sugar
1 1/2 tsp Frolicking Deer Culinary Lavender
1 tsp. lemon oil
zest of 1 lemon
1 1/3 cups cake flour
Meringue Frosting:
4 egg whites
2/3 cup sugar
1/4 tsp. cream of tartar
a pinch of salt
1/2 tsp. lemon oil
Directions:
Preheat oven to 350 degrees F
Place the egg whites is a large bowl and add cream of tartar and salt
Using an electric beater, beat eggs til frothy, about 2 minutes
Gradually add the sugar, about 2 tablespoons at a time, while continuing to beat the egg whites
Continue until all sugar is added and stiff peaks are formed, about 5 minutes
Add lavender, lemon oil, and zest and stir until just combined
Sift 1/3 cup of the cake flour into the bowl of beaten egg whites and gently fold in with a spatula
Repeat with the remaining cake flour, 1/3 cup at a time
Pour the cake batter into an ungreased 10 inch angel food cake pan and bake 35-40 minutes, until a toothpick inserted in the middle comes out clean
Remove the cake from the oven and invert the pan onto a wine bottle
When the cake is completely cool, run a knife around the outside to loosen it
Run a knife around to loosen it, remove the bottom of the cake pan and gently coax the cake out onto a serving platter
For the frosting:
In a double boiler, or using a heat-proof bowl over a pot of water, add egg whites, sugar and cream of tartar
Bring the water to a boil, making sure the water does not touch the bottom of the bowl
Using an electric beater, beat the frosting until sugar has dissolved and the frosting is hot
Remove from heat and continue to beat until frosting has cooled and is thick, about 5 minutes
Beat in the lemon oil and salt until just combined
Once the cake has cooled completely, spread the frosting over the top and sides
Garnish with a bit of lemon zest and lavender flowers
Click here for Frolicking Deer Culinary Lavender
