Ingredients with Measurements:
-1 cup all-purpose flour
-1 1/2 cups granulated sugar
-1/2 teaspoon salt
-1/2 teaspoon cream of tartar
-12 large egg whites
-1 teaspoon vanilla extract
-1/2 teaspoon almond extract
-1/2 cup finely chopped mango
-1/2 cup sweetened shredded coconut
Special Equipment Needed:
-Electric mixer
-9-inch tube pan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, sift together the flour, sugar, and salt.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Add the cream of tartar and continue to beat until stiff peaks form.
5. Gradually add the sugar mixture to the egg whites, beating until combined.
6. Add the vanilla and almond extracts and beat until combined.
7. Gently fold in the mango and coconut.
8. Pour the batter into an ungreased 9-inch tube pan.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 375°F
Serving Size: 12
Nutritional Information:
Calories: 160
Fat: 0g
Carbohydrates: 33g
Protein: 4g
Substitutions for Ingredients
-All-purpose flour: Can be substituted with almond flour or coconut flour.
-Granulated sugar: Can be substituted with coconut sugar or agave nectar.
-Cream of tartar: Can be substituted with lemon juice or white vinegar.
Variations:
-Add 1/2 cup of chopped nuts or dried fruit for a crunchy texture.
-Substitute the mango with other fruits such as pineapple or banana.
-Add 1/2 teaspoon of ground ginger or cinnamon for a spiced flavor.
Tips and Tricks:
-Make sure all ingredients are at room temperature before beginning.
-Be sure to beat the egg whites until stiff peaks form.
-Gently fold in the mango and coconut to avoid deflating the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
-Garnish with fresh mango slices and toasted coconut flakes.
-Serve with a dollop of whipped cream or a drizzle of honey.
Garnishes:
-Fresh mango slices
-Toasted coconut flakes
-Whipped cream
-Honey
Pairings:
-Vanilla ice cream
-Fruit salad
-Lemon curd
Suggested Side Dishes:
-Grilled vegetables
-Roasted potatoes
-Mashed sweet potatoes
Troubleshooting Advice:
-If the cake is too dry, add a few tablespoons of milk to the batter.
-If the cake is too dense, add a few tablespoons of baking powder to the batter.
Food Safety Advice:
-Be sure to use clean utensils and bowls when preparing the cake.
-Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Angel food cake is a type of sponge cake that originated in the United States in the 19th century. It is made with egg whites and no butter or oil, making it a light and airy dessert.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tropical flavor from the mango and coconut.
Serving Suggestions:
-Serve with a scoop of ice cream or a dollop of whipped cream.
-Top with fresh fruit or a drizzle of honey.
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