Angel Cake with Coconut and Chocolate
Tidbits...Angel cake is "heavenly" light and moist with very few ingredients. It is made with only egg whites, flour, sugar and cream of tartar.
Ingredients
- Flour - 3/4 cup
- Sugar - 1 1/2 cups
- Egg whites - 6-8 eggs approx. 1 cup
- Cream of Tartar - 2 tsp.
- Topping
- Toasted fresh coconut - 1 1/2 cups
- Dark Chocolate - 1/2 cup of dark shaved chocolate
Instructions
- Preheat oven at 375°
- Use nonstick 8 or 9 inch tube pan and lightly spray center tube with cooking spray or butter
- Sift flour with ¾ cup sugar. Set aside.
- Beat egg whites in a large bowl with the salt until foamy. Add cream of tartar and beat until it forms stiff peaks then continue beating while adding remaining sugar one tablespoon at a time until glossy.
- Add flavorings.
- Add flour mixture ¼ cup at a time by hand mixing gently with a spoon until well blended.
- Spoon mixture into tube pan.
- Bake 30 – 35 minutes. Remove from oven and turn upside down until cool.
- Loosen and remove.
- Dust with powdered sugar and sprinkle toasted coconut and shaved chocolate overtop.
