Ingredients
1 cake:
3/4 cup cake flour
8 large egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 cup superfine sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/2 cup coconut, shredded (unsweeten d)
1 frosting:
1 1/4 cup sugar
2 large egg whites
1 tsp orange zest, grated
1/4 cup orange juice, strained
1 tbsp corn syrup
1 cup coconut, shredded and toaste (un, sweetened)
Directions
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl
with an electric mixer, beat the egg whites with the salt until they
are frothy. Add the cream of tartar and beat to soft peaks. Beat in
1/2 cup sugar, a little at a time. Add the vanilla and almond
extract, and beat the whites to stiff peaks. Fold in the remaining
1/2 cup sugar, a little at a time. Sift the flour over the whites in
4 batches, folding it in gently after each sifting. Fold in the
coconut.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the
middle of a preheated 275f oven for
1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and
let it cool for 90-120 minutes or until cooled completely. Release
the cake with a sharp knife, turn it out on a rack and invert it onto
a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice,
corn syrup, and a pinch of salt. Set the bowl over simmering water,
and cook, whisking, until it registers 140f on a candy thermometer.
Remove pan from heat and whisk the mixture over the hot water for 3
minutes. Remove the bowl from the water and, with an electric mixer,
beat the frosting at high speed for 7-10 minutes or until it is cool
and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.
a 1977 Gourmet Mag. favorite
Servings: 1 servings
Coconut Angel Food Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
It is actually possible to trace the history of recipes far back into the far past, in truth as far as ancient Egypt, and possibly even further. Having said that, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move on, we find two interesting cookery books which appeared in the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books have no connection with the curry that is served today, but instead accounts of the types of meals prepared by the cooks of the rich people of that time. During the next few centuries, the families of Europe tried to lay on the most exotic meals, and as a consequence, cooks and their recipe collections became highly prized. Even so, it was during the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording popular recipes of the day. By the advent of the 20th century, cookbooks were increasing in popularity mostly as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Coconut Angel Food Cake recipe.
