*  Exported from  MasterCook Mac  *
                   Rose Petal & Lavender Angel Food Cake
 Recipe By     : Ron West
 Serving Size  : 9    Preparation Time :1:45
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         One 10 Angel Food Cake Pan OR
                         9 individual Angel Food Cake Pans
                         --- Rose Petal & Lavender Cake:  ---
    1      c             cake flour
    1 1/2  c             confectioner’s sugar
      1/4  tsp           salt
    2                    organic roses, petals removed
   12      lg            egg whites -- at room temperature
    1 1/2  tsps          cream of tartar
    1      c             granulated sugar
    1      tsp           vanilla extract
    2      tbsps         dried lavender
                         ---  Santa Rosa Plum Sauce:  ---
    6      ea            very ripe purple plums
    1      ea            orange, zested & juiced
    1      tsp           vanilla extract
                         Granulated sugar -- to taste
                         ---  Assembly:  ---
                         Vanilla sorbet
 * NOTE: Individual angel food cake pans are available by mail order from
 New York Cake & Baking Dist.; (212) 675-CAKE (and other sources).
 Make the rose petal and lavender angel food cake:
 Place a rack in the center of the oven and preheat to 350¡F.
 Sift the flour, confectioners' sugar and salt together. Set aside. Chop
 the rose petals and set aside.
 In a DRY, GREASE-FREE, 4 1/2-quart bowl of a heavy-duty (such as Kitchen
 Aid) electric mixer, using the whisk attachment, beat the egg whites on
 medium-high speed until they become frothy; add the cream of tartar and
 beat until soft peaks form. Gradually add the granulated sugar and beat
 until stiff peaks form. Add the vanilla in the final moments of beating.
 Put the dry ingredients back in the sifter and sift over the beaten egg
 whites, in four additions, folding with a large rubber spatula to
 incorporate after each addition. (Folding should be done quickly but
 gently in order to maintain the maximum volume of air in the egg whites).
 Fold in the chopped rose petals and dried lavender in one addition.
 Pour the cake batter into a 10-inch angel food cake pan, or 1 1/2 cups of
 the batter into each of the 9 individual angel food cake pans. Bake for 30
 to 40 minutes for the 10-inch, or 15 to 20 minutes for the individual
 pans,  [DO NOT OPEN THE OVEN DOOR FOR THE FIRST 30 minutes if using a
 10-inch pan or for the first 15 minutes if using individual pans. If door
 is opened the cake will FALL without hesitation!] until the cake (s) are
 golden brown and spring back when lightly pressed. Remove the cake (s) from
 the oven and place upside-down on a wire rack and allow to cool
 COMPLETELY. Before removing from the pan (s) run a knife between the cake
 and the pan side.
 Make the Santa Rosa plum sauce:
 Wash the plums and remove the pits. Place the plums in the bowl of the
 food processor fitted with the metal chopping blade. Process the plums for
 2 minutes or until they are completely purŽed. Force the purŽe through a
 fine-mesh sieve, using a rubber spatula, into a medium-sized bowl.
 Using a wooden spoon, blend in the juice and zest of the orange and the
 vanilla extract. Add sugar to taste. (The amount of sugar will vary,
 according to the sweetness of the plums, from 1 to 5 tablespoons.)
 Dust the cake (s) with confectioners' sugar. Coat each desert plate with
 1/4 cup of the plum sauce and place a slice or an individual cake on top
 of the sauce.
 Serve with sorbet.
                    - - - - - - - - - - - - - - - - - - 
 Per serving (excluding unknown items): 280 Calories; 1g Fat (2% calories
 from fat); 6g Protein; 63g Carbohydrate; 0mg Cholesterol; 133mg Sodium
 NOTES : Recipe Source: Chocolatier ¥ September 1998 ¥ Page 26
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 4528 1014 0 0 0 0