Scented Geranium Angel Food Cake

• 1 cup sifted flour
• 1½ cups sifted scented geranium granulated sugar (see instructions below)*
• 12 large egg whites
• 1 tsp. cream of tarter
• ¼ tsp. salt
• 1 tsp. vanilla extract
• 6 rose scented geranium leaves

*Two days to one week before you bake the cake, place a layer of rose scented geranium leaves in jar and cover with about one inch of sugar.  Repeat process until you have the 1½ cups sugar in jar.  Cover tightly and set aside until ready to make cake.

Preheat oven to 325-degrees.  Have ready an un-greased 10-inch angel food cake pan (tube pan) with removable bottom.

In a small bowl, combine flour with ¾ cup sugar.  Whisk together flour/sugar mixture until well combined.  In a large, grease free bowl, beat egg whites at low speed until just broken up and beginning to froth.  Add cream of tartar and salt.  Beat at medium speed until soft peaks form.  With mixer running, add remaining ¾ cup sugar, ¼ cup at a time.  Add vanilla and beat until stiff.  Sift four/sugar mixture into bowl.  Gently fold into egg whites about ¼ cup at a time. 

Place scented geranium leaves in bottom of pan.  Pour cake batter over leaves.  Bake for 50-60 minutes until cake is golden brown, springs back when touched and a straw comes out clean when inserted in cake.  Invert pan on rack and let cool completely before removing from pan.  Remove geranium leaves and serve.