Lavender Bombe

nutritional info

Nutritional Information

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1 cup / 250 ml	FIVE ROSES Cake and Pastry Flour
1 3/4 cup / 425 ml	granulated sugar
2 cup / 500 g	SIMPLY EGG WHITES, well shaken
1 tbsp / 30 ml	lemon juice
1 tsp / 5 ml	cream of tartar
1 tsp / 5 ml	vanilla
1/2 tsp / 2 ml	salt
2 tsp / 10 ml	unflavoured gelatine
2 cup / 500 ml	WELCH'S Concord Grape Juice
1 cup / 250 ml	ASTRO Vanilla Yogourt

Angel Food Cake: Preheat oven to 350°F (180°C). Stir flour with 1 cup (250 mL) of the sugar. Set aside. Using an electric mixer, beat egg whites until foamy. Then add lemon juice, cream of tartar, vanilla and salt. Beat until soft peaks form. Still beating, gradually add remaining sugar until glossy, stiff peaks form.
Adding one quarter at a time, gently fold flour mixture into egg whites until well blended. Spoon batter into an ungreased 10-in (25-cm) tube pan with removable bottom. Run a spatula through the batter. Smooth top. Bake for 40 minutes or until cake springs back when lightly touched. Invert pan and cool cake completely.
Grape Mixture: Sprinkle gelatine over 1/2 cup (125 mL) of the grape juice and let sit for one minute. Heat remaining juice until steaming and stir into gelatine mixture until smooth. Chill for about 60 minutes or until thickened but not set. Stir in yogourt. Chill for 15 minutes.
Chop cake into large cubes. Stir with yogourt mixture. Transfer to a deep, plastic wrap-lined bowl and chill until set. Turn out.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Remember, it is essential to cool your angel food cakes upside down to keep their light airy texture.