Ingredients

The following ingredients have 12 Servings
  • 125 gram frozen raspberries, thawed
  • 1/2 cup (75g) plain (all-purpose) flour
  • 1/2 cup (75g) wheaten cornflour (cornstarch)
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 12 egg whites
  • 1 teaspoon cream of tartar
  • 2 teaspoon orange blossom water
  • 1/4 cup edible flowers
  • 2 cup (320g) icing (confectioners') sugar
  • 1/4 teaspoon orange blossom water
  • 1/4 cup (60ml) strained lemon juice

Instruction

  • Preheat oven to 180°C/350°F. Adjust oven shelf to lowest position.
  • Push raspberries through a fine sieve into a small bowl and discard seeds. Sift flours and ¼ cup (55g) sugar together five times.
  • Beat egg whites in a large bowl with an electric mixer until foamy, beat in cream of tartar. Gradually add remaining sugar, beating until sugar dissolves and mixture is very thick and glossy.
  • Whisk in orange blossom water. Sift one-third of the flour mixture on meringue and gently fold through using a balloon whisk. Repeat with remaining flour mixture in batches. If your whisk is tear-dropped, you can still use it, just take care to use a gentle folding action.
  • Transfer one-third of the cake mixture to a medium bowl and fold in raspberry puree. Carefully fold raspberry mixture into remaining cake mixture, swirling to create a marbled effect. Spoon mixture into an ungreased tubular 25cm angel food cake pan with a removal base, smooth surface.
  • Bake cake for 30 minutes or until cake springs back when pressed lightly with a finger.
  • Place a piece of baking paper, just larger than the pan on a work surface. Immediately turn hot pan upside-down on the paper and leave to cool completely in this position.
  • Once baked, it is important to invert the cake to keep the air suspended through it, otherwise it will sink like a soufflé. You may need to run a spatula around the cake to release it.
  • Make orange blossom icing. Sift icing sugar into a small bowl and stir in orange blossom water and enough of the juice to form an icing the consistency of honey. For a more pronounced flavour, use a middle eastern brand of orange blossom water.
  • Drizzle cooled cake with icing and decorate with flowers or fresh raspberries.