I used to make tons of Angel Food Cakes to use up the endless egg whites I had hanging out in my freezer. That’s because I make an endless number of recipes requiring egg yolks. Crème brûlée, pastry cream, ice cream, custard, pudding…I’m just that kind of gal.
The stockpile of egg whites was forever changed that when I found dried egg yolks at King Arthur Flour. I love the dried egg whites, too. No more mess, no more yolk in my whites, no more waiting for the whites to defrost.
I still like to make Angel Food Cake, especially when it is filled with fruit or cream or anything else that the cake will soak up.
This Coconut Raspberry Angel Food Cake recipe is the perfect ending to a summer meal.
Coconut Raspberry Angel Food Cake
Ingredients for cake:
12 egg whites, at room temperature
1 tsp cream of tartar
1 1/4 cups (275g) sugar
1 tsp vanilla
1 cup (150g) flour
1 cup (50g) flaked coconut
3/4 cup (105g) raspberries
Ingredients for raspberry filling:
5 cups (700g) fresh or thawed frozen raspberries
1/4 cup confectioners’ sugar, sifted
Ingredients for meringue icing:
1 cup (220g) sugar
1/4 cup (60ml) water
1/4 tsp cream of tartar
3 egg whites
1 tsp vanilla
1. Preheat oven to 350℉ (180℃).
2. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk until soft peaks form. Gradually add 3/4 cup (165g) of sugar and vanilla and beat until glossy and thick. Transfer mixture to a large bowl.
3. Sift together flour and remaining sugar twice, then sift a third time over the egg white mixture and gently fold through. Spoon into an ungreased angel food cake tin and smooth the top.
4. Bake for 30 minutes or until the cake comes away from the sides of the tin. Invert the tin and set aside to cool for 1 hour. Use a butter knife to loosen the edge of the cake and twist the middle funnel to remove from tin.
5. Slice the cake into 6 layers using a serrated knife.
6. To make the filling, place the raspberries in a bowl and crush with a fork. Add the sugar and mix well to combine.
7. Place a cake layer on a cake stand and top with 1/2 cup of the raspberry mixture. Repeat with remaining layers and filling, finishing with a layer of cake.
8. To make the meringue icing, place the sugar, water and cream of tartar in a saucepan over high heat and stir until the sugar is dissolved. Bring to the boil, reduce the heat to low and cook for 3 minutes. Place the egg whites in the bowl of an electric mixture and beat until soft peaks form. With the motor running, gradually add the sugar mixture and beat until thick and glossy. Add the vanilla and whisk until combined.
9. Spread the icing over the cake and top with fresh raspberries and coconut.
Recipe from Donna Hay Magazine
I’m going to venture that there is no bigger William Hut fan reading this than me. In fact, I don’t think there is a bigger fan of Mr. Hut in all of Vermont. Make that all of New England. I am a HUGE fan.
I simply adore William Hut. His crystal clear, other-worldy voice combined with his quirky, yet heartfelt lyrics make for delicious music. I feel like I can climb inside each song.
William Hut…Norway’s greatest export.
There’s No Ghost is the first single from the album ‘The Gathering’ coming out soon.
A few years back ‘Versus The End Of Fashion Park’ lived on my cd changer for months. Hands down it is one of the most fantastic works of music that I own. Still now, I can never go more than a week without giving the disk a listen. Here is one of the songs from the album. I cannot say it is the best because every single song would merit that honor.
William Hut-Twin Town
You can check out William Hut on his website. Buy his music here.
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