Coconut Angel Food Cake
Source of Recipe
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List of Ingredients
-----FOR THE CAKE-----
3/4 c Cake flour -- (not
-self-rising)
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Shredded unsweetened
-coconut -- (available at
-- natural foods
-- stores)
-----FOR THE FROSTING-----
1 1/4 c Sugar
2 lg Egg whites
1 t Freshly grated orange zest
1/4 c Strained fresh orange juice
1 tb Light corn syrup
1 c Shredded unsweetened
-coconut -- (available at
-- natural foods
-- stores), toasted
Recipe
Make the cake:
Onto a sheet of wax paper sift the flour 3 times. In a large bowl
with an
electric mixer beat the egg whites with the salt until they are
frothy, add
the cream of tartar, and beat the whites until they hold soft peaks.
Beat
in 1/2 cup of the sugar, a little at a time, add the vanilla and the
almond
extract, and beat the whites until they hold stiff peaks. Fold in the
remaining 1/2 cup sugar, a little at a time, sift the flour over the
whites
in 4 batches, folding it in gently after each addition, and fold in
the coconut. Spoon the batter into a tube pan, 9 inches across the
top and
3 1/2 inches deep, and bake the cake in the middle of a preheated
275F.
oven for 1 1/2 hours. Hang the cake in the pan upside down on the
neck of a
bottle and let it cool for 1 1/2 to 2 hours, or until it is cooled
completely. Release the cake from the side of the pan and from the
center tube with a sharp knife, turn it out onto a rack, and invert
it onto
a cake plate.
Make the frosting:
In a metal bowl whisk together the sugar, the egg whites, the zest,
the
orange juice, the corn syrup, and pinch of salt, set the bowl over a
saucepan of simmering water, and cook the mixture, whisking until it
registers 140F. on a candy thermometer. Remove the pan from the heat
and
whisk the mixture over the hot water for 3 minutes. Remove the bowl
from
the pan and with an electric mixer beat the frosting at high speed
for 7 to
10 minutes, or until it is cool and hold stiff peaks.
Spread the top and sides (including the center) of the cake with the
frosting and coat the outside with the toasted coconut.
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