Imprimer ma sélection
Preparation
Cake:
Set oven rack to lower third of oven and preheat oven to 350°F (180°C).
Using the back of a spoon, press ½ cup (125 mL) sugar, potato starch and almond meal press through a sieve into a medium bowl.
Place egg whites in a large bowl.
Using an electric mixer, beat on medium speed just until they become foamy.
Beat in cream of tartar.
Continue to beat, while gradually adding remaining 1 cup (250 mL) sugar, just until droopy peaks form.
Using a large rubber spatula, fold in potato starch-almond meal-sugar mixture in 3 additions.
Immediately spoon batter into an ungreased 10-inch (25-cm) angel food tube pan.
Smooth the top.
Bake for 35 to 45 min until top of cake is golden and springs back when gently touched, and a cake tester inserted in the centre comes out clean.
Leaving the cake in the pan, immediately invert onto a wire rack to cool completely, about 1 hour.
Run a knife around cake then release cake from pan.
Hibiscus Braised Rhubarb:
Preheat oven to 400°F (200°C).
Heat a large ovenproof skillet over medium-high heat until very hot.
Add rhubarb then stir in a sugar.
Shake pan back and forth to melt sugar and soften rhubarb, about 2 to 5 min depending on skillet.
Stir in hibiscus and butter.
Place skillet in oven for about 5 min to further soften rhubarb.
Serve wedges of cake with a dollop each of whipped cream and rhubarb.