Angle Rose Cake
Ingredients
Directions
Preheat oven to 325 degrees
Pulse the sugar in a food processor until fine and powdery. (Superfine sugar – half-way between granulated and powdered)
Remove 1 cup of sugar and set aside. Keep the rest in the food processor.
Add cake flour, salt, and rose petals to the food processor and pulse 10-15 times until the sugar/flour/salt/rose petal mixture is aerated and light.
Whip the eggs whites and cream of tartar together on medium low speed until foamy, about 1 minute.
On medium high speed slowly add 1 cup of sugar previously set aside.
Whip the mixture for 10 to 15 minutes until soft (not hard) peaks form.
Add the vanilla extract and the rose extract and beat until just incorporated.
In three additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer. Gently fold with a rubber spatula after each addition.
Pour the batter into an uncreased 9 or 10 inch tube pan and shake gently to smooth the surface.
Bake the cake 40 to 45 minutes on the lower middle oven rack or until a toothpick inserted comes out clean.
Remove cake from the oven and cool upside down on a wire rack, about 3 hours.
Once the cake is cooled, run a knife around the edges and tap the pan until the cake releases. Serve plain, with whipped topping, or lemon curd.
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