Let’s bake a cake! Light as a cloud, this angel food cake appears to have descended from heaven. Eat Boutique creates this dessert to promote the use of edible flowers. A colorful assortment of pansies and violas are sprinkled on top of the stark white marshmallow frosting. A simple recipe alive with color, now where did I leave my mixer?
Fluffy White Cake with Flowers
Ingredients:
1 angel food cake, homemade or store bought
5 large egg whites, room temperature
1/2 teaspoon lemon juice
1 1/2 cups sugar
1 teaspoon vanilla bean paste
1 handful edible flowers
Directions:
Fill a dutch oven with water and bring to a high simmer on the stove top.
Place the egg whites, lemon juice and sugar into a mixing bowl, and using the whisk attachment, whisk until foamy, about 3 minutes.
Remove the bowl from the mixer, and place over the simmering water.
Continue whisking by hand until the mixture reaches 160 on a candy thermometer. Do not stop whisking or you will have cooked egg whites.
Return the mixing bowl to the mixer and whisk at medium speed, until doubled in size, and medium-stiff peaks, about 5 minutes.
Add the vanilla bean paste, whisk with the mixer for another minute.
Place the cake on a serving dish, and frost with the frosting.
Scatter the flowers over the tops and sides.
Serve. Eat.
Eat Boutique
Photography and styling by: Denise Woodward
