Rosie Berry Angel Food Cake
I made this beautifully floral and fruity Rosie Berry Angel Food Cake for Mother's Day, but it is so good, so gorgeously light, so flavourful, it might actually become a Summer favourite!
half a dozen Garden Strawberries
2 tablespoons Rosie Gin Liqueur
2 tablespoons caster sugar
½ teaspoon cream of Tartar
1/2 teaspoon Rose Bitters
1/3 cup Dried Rose Petals
4 fresh raspberries, quickly rinsed
a teaspoon Rosie Gin Liqueur
a small bunch sweet william flowers, shaken and dusted (or other edible flowers from your garden)
Rinse Garden Strawberries under cold water and pat them dry. Save the two largest for later, and dice remaining Strawberries.
Place diced Strawberries into a small bowl. Drizzle generously with Rosie Gin Liqueur, and toss gently to combine. Chill in the refrigerator, at least, a couple of hours.
Preheat oven to 190°C/375°F. Butter a deep round cake pan. Set aside.
In a medium bowl, sift flour and caster sugar together. Set aside.
In another medium bowl, beat egg whites, gradually increasing speed to high until soft peaks form. Add salt and cream of Tartar, and continue beating, gradually adding Rose Sugar, until stiff peaks form. Gently fold in Rose Bitters with a rubber spatula. Then, gently fold in flour mixture, in three times, adding the Dried Rose Petals with the last of the flour mixture, until completely blended.
Spoon batter carefully into prepared cake pan. Level well with rubber spatula, to avoid air pockets.
Place in the warm oven, and bake at 190°C/375°F, 20 to 25 minutes, until just golden brown and sponge springs back when lightly touched. Let cool slightly, then turn over onto serving plate. Let cool completely.
Before serving, spoon Rose Liqueur Strawberries on top. Halve remaining Strawberries, and place them in a small bowl with the raspberries. Drizzle with Rosie Gin Liqueur, tossing gently, to coat, and arrange them onto the cake. Finally, garnish with sweet william flowers.
Serve Rosie Berry Angel Food Cake with chilled Champagne.
