Recipe Detail Page

1. For the strawberry filling, place the diced strawberries and sugar in a small saucepan and place over low-medium heat. Cook the strawberries until they are soft and most of the liquid has evaporated. Remove from heat, add the lemon juice and purée the mixture with an immersion blender or in a small food processor. Cool to room temperature. (The purée can be made up to 2 days ahead and refrigerated. Bring to room temperature before using.)

2. For the cakes, place the oven rack in the middle position and preheat the oven to 325°F (160°C). Have ready a mould for individual angel food cakes, or place six 6-oz (175-mL) ramekins on a baking sheet.

3. Whisk together the flour and ¼ cup (60 mL) of the sugar; set aside.

4. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites at medium speed just until broken up and beginning to froth. Add the cream of tartar and salt and continue beating at medium speed until the whites form soft mounds. In a slow, steady stream, gradually beat in the remaining ¼ cup (60 mL) sugar. Continue beating just until the whites form soft, shiny peaks. The peak should fall over when the whisk is lifted and turned upside down. Add the vanilla and almond extract and beat just until blended.

5. Sift one-third of the flour-and-sugar mixture into the whites, gently folding together using a large rubber spatula. Repeat with the remaining flour and sugar in 2 additions.

6. Transfer the batter to a large piping bag fitted with a ½-inch (1-cm) round tip. Fill the cake tins, or ramekins, half full, making sure the batter is covering the bottom and is right up against the sides (This will prevent air pockets). Top with 1 tbsp (15 mL) of the strawberry purée, and using a knife, swirl the purée into the batter. Pipe the remaining batter, filling each mould or ramekin almost to the top.

7. Bake the cakes until golden brown and the top springs back when lightly pressed, about 20 to 22 minutes.

8. Remove from oven and invert immediately over a cake rack, allowing the cakes to cool upside down.

9. To remove the cakes from the ramekins, run a knife around the edges. (If using angel food cake moulds, use a toothpick to loosen the cake from the centre of the mould.) Place the cakes bottom-side up. The cakes should be baked the day of serving.

10. For the meringue garnish, place the oven rack in the middle position and preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set aside.

11. Combine 1 tbsp (15 mL) of the granulated sugar with the 3 tbsp (45 mL) of icing sugar; set aside.

12. Place 1 egg white in a medium bowl and, using a hand-held electric mixer, beat the egg white until frothy. Add the remaining 2½ tbsp (37 mL) sugar gradually and continue beating to stiff, glossy peaks, and until the meringue no longer feels grainy to the touch. Using a rubber spatula, gently but thoroughly fold in the icing sugar mixture. Transfer the meringue to the parchment-lined baking sheet and, using an off-set metal spatula, spread it very thinly into a rough rectangle about 9 x 12-inches (23 x 30-cm).

13. Bake the meringue for 1 hour until dry. Remove from oven and cool.

14. Whisk the second egg white just to break it up. Using a small brush or your fingertip, coat the back of edible flower petals with a thin layer of egg white and place them on the baked meringue. Return the meringue to the oven and bake for another 15 minutes. Cool on a wire rack, break into large pieces, and store in an airtight container until serving. (The meringue can be stored at room temperature for 1 week.)

15. To serve, dust the top of the cakes lightly with icing sugar. Serve with unsweetened whipped cream (or vanilla or strawberry ice cream) and shards of baked meringue.