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Receta Fresh As A Daisy Cake
by Global Cookbook

Fresh As A Daisy Cake
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  Raciónes: 12

Ingredientes

  • For a shortcut to this impressive dessert, start with a purchased angel food cake mix. Prepare according to package directions, adding the orange flower water and minced edible flowers to the batter before baking.
  • 1 1/2 c. egg white (10 to 12 large Large eggs)
  • 1 1/2 c. sifted powdered sugar
  • 1 c. sifted cake flour or possibly sifted all-purpose flour
  • 1 1/2 tsp cream of tartar
  • 1 c. granulated sugar
  • 1 c. minced edible flowers or possibly 1/2 c. dry edible flower
  • 2 Tbsp. light-colored corn syrup
  • 1/2 tsp orange flower water or possibly orange extract
  • 4 c. sifted powdered sugar
  • 1 x to 2 Tbsp. warm water Edible flowers such as calendula, dianthus, and lavender
  • 3 c. Edible Flowers

Direcciones

  1. In an extra-large mixing bowl, allow egg whites to stand at room temperature for 30 min. Meanwhile, sift the 2 1/2 c. powdered sugar and flour together 3 times; set aside.
  2. Preheat oven to 350 F. Add in cream of tartar and the 1 tsp. orange flower water or possibly orange extract to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add in granulated sugar, about 2 Tbsp. at a time, beating till stiff peaks form (tips stand straight).
  3. Sift about one-fourth of the flour mix over beaten egg whites; mix in gently. Repeat, folding in remaining flour mix by fourths, along with minced edible flowers. Pour into an ungreased 1 inch tube pan. Gently cut through batter with a narrow metal spatula or possibly knife to remove large air pockets.
  4. Bake on the lowest rack of the oven for 40 to 45 min or possibly till top of cake springs back when lightly touched. Immediately invert cake (leave in pan); cold thoroughly. Using a narrow metal spatula, loosen sides of cake from pan; remove cake.
  5. To frost cake, lightly brush off any excess crumbs. Place cake on wire rack over a15 x 10 x 1 inch baking pan. Use a spoon or possibly ladle to pour Orange Flower Icing over cake to cover the cake completely. Let stand 20 min. Repeat with a second layer of icing. Let dry 20 min. Repeat with a third layer of icing.
  6. If necessary, reuse the icing which 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 you like, place English daisies or possibly other edible flowers
  7. In a tiny vase in center hole of cake.
  8. Makes 12 servings.
  9. For Orange Flower Icing, in a large mixing bowl combine corn syrup and the 1/2 tsp. orange flower water or possibly orange extract. Stir in 2 c. of the sifted powdered sugar and orange juice. Stir in remaining 2 c. powdered sugar and sufficient of the warm water to make an icing of drizzling consistency.
  10. Makes 1 1/2cups icing.
  11. Dry edible flower confetti: For a more colorful effect in the cake, use dry flower confetti. Spread 3 c. edible flower petals in a single layer on two 15 x 10 x 1 inch baking pans or possibly cookie sheets. (Nasturtiums tend to darken and brown when dry, so you might want to avoid using them in the dry confetti.)
  12. Let stand 2 to 3 days till completely dry, stirring occasionally to help the drying process. Snip the dry flower petals into small pcs and measure 1/2 c. to use in the cake. Store remaining in an airtight container in a cold, dark place.
  13. Serves: 12