1 3/4 cups plus two tablespoons super fine sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (fresh and at room temperature)

1/3 cup warm water

1 teaspoon vanilla

1 1/2 teaspoons cream of tartar

1 egg white (for Candied Lavender)

2 cups confectionary sugar (for Lavender Sugar)

2 dozen freshly picked but dry lavender buds with 4-6 inch stems (English lavender, preferably)

Cake Directions:

 
Preheat oven to 350 degrees F.

In medium bowl, sift salt, flour, and 1 cup sugar.

In large bowl, combine egg whites, water, vanilla, and cream of tartar. Mix until well blended. Sift in ¾ cup sugar while beating on medium speed. Continue beating until medium peaks have formed. Remove beaters, and sift 1/8 flour mixture over peaks. Fold gently. Repeat until all of flour mixture has been folded into egg white mixture.

Carefully drop mixture into an ungreased tube pan. Bake for 35 minutes. Insert wooden skewer halfway between the inner and outer wall. If skewer is dry, cake is done. Cool on drying rack for 1 hour before removing cake from pan.

Sprinkle with Lavender Sugar and decorate with Candied Lavenders.

Lavender Sugar:

Mince 4 lavender buds (no stems). Mix with confectionary sugar, let stand for 1 hour to allow lavender oils to permeate sugar.

Candied Lavender:

Gently whisk egg white. Use paintbrush to thoroughly coat lavender buds (leave stems on). Gently sprinkle remaining 2 tablespoons super fine sugar until buds are coated. Continue 2-3 times until buds are thoroughly coated but not overly heavy. Dry upright by sticking stems into dry florists foam.