Fresh-as-a-Daisy Angel Food Cake
- In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift the 1-1/2 cups powdered sugar and flour together 3 times; set aside.
- Preheat oven to 350 degrees F. Add cream of tartar and the 1 teaspoon orange flower water or orange extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths, along with chopped edible flowers. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a narrow metal spatula or knife to remove large air pockets.
- Bake on the lowest rack of the oven for 40 to 45 minutes or until top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake.
- In a large mixing bowl combine corn syrup and the 1/2 teaspoon orange flower water or orange extract. Stir in 2 cups of the sifted powdered sugar and orange juice. Stir in remaining 2 cups powdered sugar and enough of the hot water to make an icing of drizzling consistency.
- To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a 15x10x1-inch baking pan. Use a spoon or ladle to pour icing over cake to cover the cake completely. Let stand 20 minutes. Repeat with a second layer of icing. Let dry 20 minutes. Repeat with a third layer of icing. If necessary, reuse the icing that has dripped on the pan, straining it to remove crumbs. Let icing dry completely. Place edible flowers in a circle around bottom edge of cake. If desired, place English daisies or other edible flowers in a tiny vase in center hole of cake. Makes 12 servings.
From the Test Kitchen
Dried Edible Flower Confetti:
For a more colorful effect in the cake, use dried flower confetti. Spread 3 cups edible flower petals in a single layer on two 15x10x1-inch baking pans or cookie sheets. (Nasturtiums tend to darken and brown when dried, so you might want to avoid using them in the dried confetti.) Let stand 2 to 3 days until completely dry, stirring occasionally to help the drying process. Snip the dried flower petals into small pieces and measure 1/2 cup to use in the cake. Store remaining in an airtight container in a cool, dark place.
Up to 1 month ahead, make, bake, and cool cake as directed. Do not frost. Place cooled cake in a large freezer bag and freeze. Before serving, thaw at room temperature for several hours. Frost as directed.
Nutrition Facts (Fresh-as-a-Daisy Angel Food Cake)
- Per serving:
- 301 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 49 mg sodium ,
- 73 g carb. ,
- 0 g fiber ,
- 4 g pro.