Angel food cake
- 1 cup All-Purpose Flour
- 1 1/2 cups sugar
- 12 large egg whites, room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla or almond extract, or a combination
- 1 1/2 teaspoons cream of tartar
Meringue Topping
- 4 egg white
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Milk Soak
- 12 ounces unsweetened almond milk
- 1 can coconut milk with cream
- 1 can of evaporated milk
And roughly 1/4 cup of each
- Dragon fruit
- Kiwi
- Papaya
- Mango
Cake Instructions:
Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar beating until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla while continuing to mix.
Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
Gently spoon batter into an well greased 9 inch pan or a angel food cake pan of you prefer. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the inside of the pan to release the cake, and turn onto to serving dish.
Meringue Instructions:Add egg whites to mixing bowl and mix for 1 minute to create a loose foam. Slowly add cream of tartar and continue to mix on high for 2 minutes. Slowly a tablespoon at a time add the sugar. Keep in mind that the slower you add the sugar the easier it will be to dissolve creating a meringue that is silky and smooth instead of granular. Whip for several more minutes until the egg whites become glossy in appearance and begin to slap against the sides of your mixing bowl.
Decorating Instructions.Spread meringue over top of cake with a spatula or pastry knife creating grooves and peaks in the meringue. Use a hand held torch to toast the meringue until it is golden brown. Then garnish with the fruits/toppings of your choice.