Everyday I think I have a different favorite cake; today, that cake is Angel Fairy Cake.
Cake and I, we are like conjoined twins. Where there is cake around, there is nothing I can do to keep myself away from it. I ate this entire cake, save three pieces (probably small pieces) entirely by myself… it was soooo good.
Angel food cake is brilliant, it can be paired with anything and each different element accentuates its taste so positively. Not only can you pair this cake with different cuisines (i.e. fondue), but you can flavor the base batter a variety of ways, again lending a dramatic effect to an already deliciously angel fairy cake (i.e. chocolate).
This time I opted for coconut, not simply using coconut to adorn the cake, but to flavor it as well. I was a bit apprehensive using coconut flour, as I’ve never used any type of flour substitute previously in any recipe, however I ground my own using sweetened coconut flakes and it turned out delicious! In fact, I might say more delicate than traditional Angel Fairy Cake.
½ cup white flour
½ cup coconut flour
¼ cup sugar
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
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
Sprinkle layers of sweetened coconut flakes throughout and over the top of batter
Bake 375° F, 35-40 minutes
Invert cake in pan, let cool
One year ago: Choose Veg
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