Image

 

Ingredients:

250ml (140g) cake flour

430ml (375g) castor sugar

310ml (9-10 extra-large) egg whites

7ml cream of tartar

5ml vanilla essence

500ml castor sugar

5ml rose or vanilla essence

500ml cream

30ml castor sugar

5ml rose or vanilla essence

500g fresh raspberries and cherries plus extra to garnish

125ml jasmine syrup (see recipe)

Edible flowers to garnish, such as roses

 

Directions:

1) Preheat oven to 165˚C

2) Sift the cake flour and 110ml (125g) of the castor sugar together four times.

3) Beat the egg whites in a bowl until foamy and then add the cream of tartar as well as 1m salt and beat until soft peaks start to form.

4) Beat in the remaining castor sugar gradually, adding 30ml at a time. After each addition beat well and then add the vanilla essence.

5) Sift a thin layer of flour and sugar mixture over the beaten white eggs. Fold in gently and then reply until all the flour has been folded in. Pour into a greased angel or chiffon cake tin. Bake in a preheated oven for about an hour until a skewer inserted comes out clean. Let the cake cool completely before removing it from the tin.

6) Just before serving, whip the cream until stiff. Stir in the sugar and rose essence. Spread over the sides and top of the cake.

7) Hull and slice the berries if they are large. Pour jasmine syrup over the berries and cherries and serve with the cake. If you’d prefer you can simply dust the cake with icing sugar and serve the cream on the side.

Garnish with edible flowers and petals as well as fresh cherries and berries.

 Berries and jasmine syrup: 

1) Heat 180ml water, 250ml sugar and 30ml jasmine tea leaves or green tea with jasmine leaves together in a saucepan. You could also use rose petals, jasmine or lavender flowers. Simmer uncovered for 10 minutes and then set aside to cool. Strain the syrup through a fine sieve or muslin cloth and discard the leaves/flowers. Pour into a sterilised jar and store in the fridge. To make berries in syrup just add berries to the jar. You can process this in a ‘hot water bath’ for 10 minutes and then store in a cool place. 

Sit back and enjoy with Legacy!

Advertisements