2 cups caster sugar
1 cup fresh jasmine flowers (unsprayed)
1 cup plain flour
1/4 tsp fine salt
12 free-range egg whites
2 tsp cream of tartar
2 tsp vanilla paste
1 tsp orange bitters
1/2 cup passionfruit pulp
2 x 250g punnets of strawberries, hulled and quartered
Whipped cream, to serve
Preheat oven to 180°C fan-forced (200°C conventional).Combine 3/4 cup of the caster sugar with jasmine flowers and crush with fingertips. Set aside for 20 minutes to infuse, then pass through a fine sieve. Transfer to a food processor and process until superfine. Mix with flour and salt.
Put egg whites, cream of tartar, vanilla and bitters in the bowl of an electric mixer and beat on medium, using whisk attachment, until foamy. Add 3/4 cup of the caster sugar, 1 Tbsp at a time, beating until soft peaks form.
Sift flour mixture over meringue mixture and fold in gently. Spoon into an ungreased 23cm angel food cake tin. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Cool cake upside down for 1 hour, then remove from tin.
Stir passionfruit pulp and remaining sugar in a saucepan over medium heat until simmering. Remove from heat, mix in strawberries, then set aside. Serve cake topped with whipped cream and berry syrup.
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