Turn a plain white cake into a beautiful creation by decorating it with a selection of fresh edible flowers.
Makes: 1 x 20cm cake
Preparation time: 1 hour
Baking time: 40 minutes
Oven temperature: 160oC
♥ 10 large eggs, separated♥ 320g (390ml) castor sugar♥ 25ml milk♥ grated zest of 2 lemons♥ 240g (440ml) cake flour
ICING
♥ 370ml (340g) white margarine, softened♥ 700g (1345ml) icing sugar, sifted♥ 50ml milk♥ 30ml lemon juice♥ 10ml grated lemon zest♥ selection of edible flowers (for example rose, pansy, geranium, carnation, violet, lilac, nasturtium)
1 CAKE Beat the egg whites until stiff, but don’t over beat. Beat in 200g of the castor sugar, a little at a time. Beat in the milk. Set the mixture aside.
2 In a separate bowl, beat the egg yolks…
