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Mini Tropical Angel Food Cake Recipe

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Mini Tropical Angel Food Cake

Mini Tropical Angel Food Cake

© 2011 Barbara Rolek licensed to About.com, Inc.
Now that tropical fruits are readily available, Eastern Europeans are wild about the flavors of coconut and pineapple. This recipe makes a high 6 1/2 to 7-inch mini cake, so you will need a 3-inch deep mini tube or panettone pan. Traditional angel food cakes recipes call for 12 eggs or more. This mini cake works with six egg whites -- just the number I was left with after preparing two batches of pączki. Here are more leftover egg white recipes.

Here is a larger photo of Mini Tropical Angel Food Cake.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 1 Mini Angel Food Cake

Ingredients:

  • 6 large room-temperature egg whites
  • 1/2 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup cake flour
  • 1/2 teaspoon vanilla or 1/4 teaspoon coconut flavoring
  • 1/2 cup sweetened flaked coconut
  • 1 (15-ounce) can sweetened crushed pineapple, drained well
  • 1/2 cup heavy whipping cream whipped with 1 to 2 tablespoons superfine sugar

Preparation:

  1. Place rack in center of oven and heat to 325 degrees. In a large bowl or stand mixer, whip egg whites until foamy. Add cream of tartar and salt, and whip until soft peaks form. Add sugar in 2-tablespoon increments until stiff peaks form.

  2. Sprinkle flour over egg whites in thirds, carefully folding after each addition. Carefully fold in vanilla or coconut flavoring.

  3. Transfer batter to an ungreased 6 1/2 to 7-inch tube or pannettone pan that is at least 3 inches high. Gently level the top and sprinkle evenly with coconut. Bake about 30 minutes or until toothpick tests clean. Transfer to a wire rack to cool for 40 minutes. Remove cake from pan and cool completely.

  4. Place cake on a platter. When ready to serve, mound drained pineapple in center of cake and decorate with whipped cream. I pushed a small paper cup into the hole in the cake and filled it with the pineapple so it wouldn't make the cake soggy and piped whipped cream around to hide the cup. I portioned out some of the pineapple with additional whipped cream when I served the cake. Store leftovers in the refrigerator.
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