Ingredients
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
Method
-
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.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
