I’m desperately clinging to summer with every fiber of my being.
Because summer has this angel food cake in it.
I’m actually really ready for Fall as you can remember from this post. Yikes.
But I am desperately clinging to the fresh fruits and veggies that summer has to offer.
And these light and fruity desserts that I have been posting.
I mean, don’t get me wrong. I’m all about pumpkin just like the other 400 million food bloggers out there, but I’ll never get over this cake.
It just doesn’t scream fall or winter to me. This is a definite must for your end of summer bash.
This cake is SO light, and has just the slightest hint of coconut in it.
My non-loving coconut husband thought it was awesome.
For myself, being more on the coconut loving side, if I were to make this again I would make it exactly the same and just dump a bunch of toasted coconut into the whipped cream. GAAAHH.
Headed to the kitchen now.
I like to call this one… the leaning tower of deliciousness.
Believe it or not this was the best picture I could get of a single piece of this cake.
It’s so light and airy that it doesn’t hold up very well to a giant strawberry on top of it.
So, I guess you can take that as a very good sign for your angel food loving heart that I could not get a decent picture of a singular piece because I made it too perfectly.
That’s what I keep telling myself anyway.
- 1 1/2 cups sifted powdered sugar
- 1 cup sifted cake flour
- 1 1/2 cups room temperature egg whites (about 10-12 large eggs)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup granulated sugar
- 1/2 teaspoon salt
- Whipped cream
- Fresh Berries
- Preheat oven to 350° F.
- In a large bowl, sift together the powdered sugar and cake flour three times. This is how you get your cake to be light and airy (and perfect mwahaha).
- In the bowl of an electric mixer, combine the egg whites, cream of tartar, vanilla extract and coconut extract. Whip the egg white mixture on medium/high speed until soft peaks form. Turn the mixer down to medium/low speed and while it is still whipping, gradually add the granulated sugar a couple tablespoons at a time and the salt continually beating until stiff peaks form.
- Stop the mixer and sift about a quarter of the flour mixture over the beaten egg whites. Fold the flour and egg mixture together using a rubber spatula. Repeat this step until all the flour has been folded into the egg white mixture.
- Pour the batter into an un-greased 10-inch tube pan. Using your spatula, very gently cut through the batter to get rid of any air pockets.
- Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back into shape when lightly touched. Remove from the oven and flip the cake pan upside down with the cake still in it. Allow it to cool completely like that.
- When it is completely cool, remove the cake from the pan. I topped my cake with some freshly whipped cream sweetened slightly with some powdered sugar and finished it off with some fresh strawberries, but the options here are endless!
Goodbye sweet summer.
Just kidding summer isn’t completely over yet.
This is awkward.