If you have never tasted a sweet with violet flavor, you are missing a great discovery. The aroma in the mouth that one feels when eating one of these precious flowers is very difficult to describe and compare with anything else. So I encourage you to buy violet extract and use it so you know what I’m talking about. The delicacy of this sponge cake made only with egg whites with the lightness of the cream and the aroma of the violets is nothing more and nothing less than a bite for angels!
This year the weather is unstable but the spring is still showing presence and here in Bavaria
already some weeks ago the typical color explosion started with every tree and plant. As I love this time of year I wanted to make a cake that would represent this effect and of course, with my favorite color: purple!
But since it would be a bit strange to use the dull colors of the winter end as background, I decided to use white as a base to give more contrast to the spring effect. I used wild violets to decorate the cake (I wish I could help you finding them, you will have to go out and find by yourselves :)) that grow unexpectedly in the fields and paths next to my house. And the final effect is great, resembling a colony of butterflies on the fly, it's spring!
The dough had to be colored, of course, and following the color pattern it couldn’t be other than that of the flowers and similars. With a little coloring and playing with the filling the result is great, although the colors are not appetizing for everyone, I know, but I promise that the taste is incredible!
Wild violet angel food cakeImprimir Receta
- 9 egg whites
- 1 tsp cream of tartar
- ¼ tsp salt
- 200 g sugar
- 2 tsp aroma or violet extract
- 100 g flour
- 1 tsp baking powder
- 400 ml whipping cream (very cold)
- 40 g of icing sugar
- Purple food coloring (optional)
- A few clean and dry wild violets
Preheat the oven to 175ºC.
Whisk the whites with the salt and the cream of tartar at medium speed until they are frothy. When they start frothing, add the sugar one spoon at a time, and continue beating until you get a bright meringue. Add the violet extract and beat at medium speed a little more. In my case the color comes from the extract, if you want you can add food coloring.
Sift the flour with the baking powder and add it to the mixture of the whites in two parts, incorporate it gently by hand and with enveloping movements.
Pour the mixture into the special pan for Angel Food Cake (it must not be greased). Bake for about 45 minutes or until the surface is golden brown. Remove from the oven and turn the mold upside down so that it cools on the legs. Allow to cool completely before handling.
Whip the cream with the icing sugar. Reserve a part of the cream for the filling, this step is optional, I have done it to give a different color tone to the interior, but if you want you can cover the whole cake with the cream and ready.
Add coloring to the cream you have reserved and a teaspoon of violet extract. Cut the cake into two halves and fill with the purple cream. Cover the cake with the rest of the cream and decorate with the wild violets.
When you are going to use flowers to decorate cakes, make sure you wash them well and trim as much of the stem as you can so that only the petals remain, since it is not pleasant to eat the stems.