Orange Blossom and Raspberry Angel Food Cake
A gorgeous rustic cake that brings the sights and smells of spring with delicious orange blossom water and edible blooms.
Ingredients
- 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
- Orange blossom icing
- 2 cup (320g) icing (confectioners') sugar
- 1/4 teaspoon orange blossom water
- 1/4 cup (60ml) strained lemon juice
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