I made this light, little beauty over the holidays, got caught up in the magic of Christmas, joy of having my family all home together, blessing of a coming new year and general laziness before realizing I hadn't shared it with you. It is so pretty and all dolled up for a holiday table but can easily be dressed for any occasion! I just sugared some cranberries and mint to make it snowy and wreath looking. It is angel food cake at it's finest and simplest. My mother is not a chocolate fan so this was made for her. The chocolate fiends in the family got brownie-mousse cups. May 2011 bring us all happiness, comfort, hope, friendship and more love than we can all bare!!!
Angel Food Cake
1 C sugar
1 C cake flour
1/2 t salt
10 large egg whites
1 1/2 t cream of tartar
1t almond extract
Preheat oven to 350. Sift the sugar and flour together, twice. Add salt and set aside. In your stand mixer, whisk the egg whites for about 3 minutes, until frothy then add the cream of tartar and up the speed until moist, soft peaks form (careful not to over beat). Beat in the almond extract. Dust a layer of the flour mixture over the surface of the egg whites and fold it in. Repeat until the batter is completely combined. Pour the batter into an ungreased angel food cake pan and bake for 40 minutes. Immediately place pan upside down on the pan feet. Cool thoroughly before removing from the pan. Place on cake plate.
Frosting
1 1/2 C heavy cream
3/4 C sugar
1/2 t vanilla
2 C coconut flakes
Whip the cream until very thick, add the sugar and vanilla. Spread with swirls all over the angel food cake then top with coconut, pressing with the palms of your hands so it sticks to all sides of the cake.
Angel Food Cake
1 C sugar
1 C cake flour
1/2 t salt
10 large egg whites
1 1/2 t cream of tartar
1t almond extract
Preheat oven to 350. Sift the sugar and flour together, twice. Add salt and set aside. In your stand mixer, whisk the egg whites for about 3 minutes, until frothy then add the cream of tartar and up the speed until moist, soft peaks form (careful not to over beat). Beat in the almond extract. Dust a layer of the flour mixture over the surface of the egg whites and fold it in. Repeat until the batter is completely combined. Pour the batter into an ungreased angel food cake pan and bake for 40 minutes. Immediately place pan upside down on the pan feet. Cool thoroughly before removing from the pan. Place on cake plate.
Frosting
1 1/2 C heavy cream
3/4 C sugar
1/2 t vanilla
2 C coconut flakes
Whip the cream until very thick, add the sugar and vanilla. Spread with swirls all over the angel food cake then top with coconut, pressing with the palms of your hands so it sticks to all sides of the cake.
This is my kind of cake too. I like chocolate but I'd forgo it for a slice of this. Wishing you a Happy New Year. I hope your holidays were wonderful.
ReplyDeleteIt really is gorgeous! Perfect for the holidays. Although I'd have a hard time passing up a brownie-mousse cup. Happy New Year!
ReplyDeleteBeautiful cake! And, I LOVE angel food cake! I'll have to try this one :) Happy New Year!
ReplyDeleteHappy New Year, TIff! What a pretty cake this is. I can't resist anything with coconut.
ReplyDeleteAngel food cake has always been something I've want to become an expert at, but failed for the most part. I have 12 egg whites in my fridge right now- have you ever tried to sort egg whites? Could you used 12 instead of 10?
ReplyDeleteSuch a pretty cake!
ReplyDeletecristie... i have never sorted egg whites and yes... you could use 12... it's just going to make it all the more fluffy!
ReplyDeleteAh what a gorgeous cake! But did anyone want both a slice of this and a brownie mousse cup? Just to know how these things work at your house just in case I ever visit.
ReplyDeleteWishing you a fabulous 2011 full of joy, happiness and good health! xo
Great cake. Looks delicious.
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