1 cup sifted cake flour
½ cup sifted confectioners’ sugar
¼ teaspoon salt
12 large egg whites (1-½ cups) at room temperature
1-½ teaspoons cream of tartar
1 teaspoon vanilla extract
1 cup granulated sugar
3 teaspoons chopped purple basil, or regular basil
1 cup chopped organically grown rose petals
3 teaspoons organic lavender flowers

* Method for Preparing the Cake

Pre-heat oven to 350 F

In a medium bowl, combine the flour, confectioner’s sugar and salt.

In a large bowl with an electric mixer on high speed, beat the egg whites and cream of tartar until frothy. Add the vanilla extract and beat until soft peaks form. Gradually beat in the granulated sugar, ¼ cup at a time, until glossy, stiff peaks form and the sugar dissolves.

(Note: to be sure the sugar has dissolved, rub the beaten whites between your fingers. They should not feel granular.)

Gently fold the flour mixture into the egg white mixture in 4 stages. When the last bit of flour mixture is to be folded in, add the basil, rose petals and lavender.

Gently pour the batter into an un-greased 10" tube pan. (Use a non-stick pan.)

Bake for 45 minutes or until the top is golden brown and a wooden pick inserted in the center comes out clean. Remove from the oven and invert on a cake rack. Allow cake to cool completely in the pan.

When cake is cool run a thin knife between the cake and the pan and turn out onto the plate.

* Preparing the Glaze

To 1-cup confectioner’s sugar and 1-teaspoon pure vanilla extract, gradually add 1 to 2 tablespoons milk until spreading consistency. Glaze the cake-allowing glaze to drip down the sides of the cake.

* Garnish with additional organic rose petals.

Makes 8 servings.

* Preparing the Berries

Mix all berries in a large bowl. Add sugar; toss to coat. Pour wine over. Cover and chill at least 30 minutes and up to 1 hour.

Divide berries and wine among 8 dessert goblets. Serve with a slice of Angel Garden Cake.