Description
Made mostly from egg whites and sugar, this low-fat angel food cake recipe is the cloud of cakes with its light and airy texture.
Ingredients
5 large egg whites, at room temperature
1 TBL water
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp coconut extract
1/2 tsp vanilla extract
2/3 cup superfine sugar
1/2 cup cake flour, sifted
1/3 cup unsweetened coconut flakes
Instructions
Turn the oven to 335° F and have all ingredients measured or weighed (always preferrable to weigh ingredients.)
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, combine the room temperature egg whites and water, whip until eggs are foamy.
To the foamy egg mixture, add the superfine sugar, cream of tartar, salt, and extracts. Whip the mixture until soft peaks form.
Add two tablespoons of sifted cake flour to the egg mixture to temper it, then fold in the remaining flour and unsweetened coconut flakes.
Transfer the batter into a tube pan or a 9” cake pan. Bake in the oven for 35-40 minutes or until the cake passes the toothpick test.
Invert the cake for 90 minutes while it cools to ensure it does not fall or sink.
After cooling, run a knife along the edges of the pan and remove, slice easily with a serrated knife and finish with your favorite toppings.
Notes
*If you don’t have superfine sugar on hand, blend regular sugar.
*If you don’t have cake flour on hand, use AP flour and substitute 1/2 TBL cornstarch for part of the flour
Nutrition
- Serving Size: 1 slice
- Calories: 148
- Fat: 1.3 grams
- Carbohydrates: 30.5 grams
- Protein: 3.7 grams
