Fondue for Angels

A wonderful friend of mine, Chelsea, gave me a set of adorable forked fondue skewers a few years ago for my birthday…


…so when I spotted these lovely little utensils in my kitchen drawer I knew exactly what to make for dessert!

Cake: Angel Food
Dipping: Cream Cheese and Toasted Coconut Fondue

Tom and Lucy’s Art Shoppe is coming up at the end of April so here is a little teaser of one item that will be available for sale there – Toasted Coconut Sweet Sauce; an amorous concoction of silky caramel flavors intermittent with delectably crunchy flakes of toasted coconut (hence the name).


Angel Food Cake is perfect by itself, but with most things a little variation is always a welcome gift.

I think the best recipe is the simple and traditional version, at least that is what I call the recipe in my “Better Homes and Gardens New Cookbook” but as there are a brazillion versions of this cookbook, and probably just as many simple and traditional versions of this cake:

Sift:
1 cup flour
3/4 cup sugar
Set aside

Whip to soft peaks, moist and glossy:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Add:
3/4 cup sugar slowly, 2 tablespoons at a time until whites hold stiff peaks

Fold in sifted flour and sugar in four stages

Pour into ungreased 10″ angel food cake pan
Bake 375° F, 35-40 minutes
Invert cake in pan, let cool


To fondue with Toasted Coconut Sweet Sauce you’ll have to either visit the Art Shoppe (see right side bar) or visit the Fahrenheit 350° Bakery (see right side bar).
To fondue with cream cheese:

Whip:
3oz. cream cheese
1 tablespoon sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla

Pour into heat proof bowl and warm in oven on low until melted throughout

Finalè:
Cube cake slices and fondue!

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