Angel Food Cake

This cake is a show stopper and I make it every summer - it does need rose petals from someones garden who does not spray their roses - shop bought ones are no good as they are always sprayed and therefore entirely unsuitable for culinary use.

Ingredients:
100g plain flour
1 tablespoon cornflour
90g caster sugar
80g pistachio nuts (minus their shells)
185g caster sugar
8 large egg whites
1/4 t'spn salt
1 t'spn cream of tartar
1 t'spn vanilla extract
1/2 t'spn almond extract

Decorating when cold:
2 tablespoons rosewater (or more if needed)
petals from 2 pink roses (UNsprayed)
150g icing sugar
1 and 1/2 tablespoons lemon or lime juice
20g pistachios

Method:

Pre-heat oven to gas mk 2 (150C / 300F)

Sift flours together and caster sugar (90g)

Finely grind pistachio nuts

Whisk egg whites until frothy, add the salt and cream of tartar, increase speed and whisk until stiff but not dry

Gradually beat in sugar (185g), vanilla and almond.

Stir the ground nuts into the flour mixture then quickly fold this into the egg white mixture using large metal spoon until thoroughly mixed

Pour into UNgreased 23cm ring cake pan and smooth the top

Bake for 30-35 minutes or until top is springy to the touch

Remove and invert the tin onto a wire rach and leave to cool completely (up to 2 hours possibly)

Run a knife around the inner and outer edges of the cake tin - I find a grapefruit knife (the type that is slightly curved at the tip) very helpful as it follows the contour of the pan if the cake needs a bit of extra help in removal

Turn out onto a plate.

Slowly pour the rosewater over the cake

Roughly chop the pistachio nuts

Wash the rose petals and cut out the heels from the bases

Make icing but ensure it is just slightly runny

Pour sparingly over the cake, scatter the chopped nuts and petals

Serve with fresh raspberries and a glass of champagne and enjoy your beautiful cake