Angel Food Cakes
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- ⅓ cup plus 2 tablespoons sugar, divided
- ¼ cup cake flour
- ¼ teaspoon salt
- 3 egg whites, room temperature
- 1 tablespoon warm water
- ¼ teaspoon almond extract
- ½ teaspoon cream of tartar
- 1 teaspoon meringue powder
- 2 tablespoons water
- 4 edible rose petals
- 4 tablespoons seedless raspberry jam
- 6 fresh raspberries
- 2 cups sweetened whipped cream
- Preheat oven to 350°.
- In a food processor, pulse ⅓ cup sugar until very fine, about 2 minutes*. In a mixing bowl, sift together flour, salt, and half of fine sugar.
- In a large mixing bowl, whisk together egg whites, water, almond extract, and cream of tartar until well combined, about 2 minutes. Beat mixture at medium speed with a mixer, slowly adding remaining fine sugar, until medium peaks form.
- Sift just enough of flour mixture to evenly dust top of egg-white mixture. Using a spatula, gently fold flour layer into egg-white mixture. Repeat process until all of flour mixture has been incorporated.
- Divide batter among 4 wells of a jumbo muffin pan. Bake until golden and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Let cool in pan completely. Remove cakes from pan.
- In a small bowl, combine meringue powder and water. Brush mixture onto rose petals, and gently dust with remaining 2 tablespoons sugar. Let dry on a wire rack.
- In a small bowl, combine jam and raspberries.
- Using a serrated knife, cut a ¼-inch slice from the bottom of each cake, reserving slices. Invert cakes onto serving plates. Using a spoon, scoop 2 tablespoons from center of each cake, leaving a ¼-inch border intact. Divide raspberry mixture among cake wells, and top with reserved cake slices. Frost with sweetened whipped cream, and top with sugared petals. Serve immediately.
- If you don’t have a food processor, you may substitute superfine sugar for granulated sugar.