Fruit-Topped Angel Food Cake

This Fruit-Topped Angel Food Cake is a delightful dessert that balances the ethereal lightness of a classic angel food cake with the rich, tropical flavors of mango and kiwi. The cake itself is incredibly airy and slightly sweet, providing the perfect canvas for the whipped cream topping infused with coconut extract. Fresh, juicy fruits add a vibrant pop of color and acidity that cuts through the sweetness, creating a harmonious blend of textures and tastes. It is an elegant yet approachable treat perfect for summer gatherings, brunches, or as a refreshing end to a hearty meal.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 652.4

Dietary: Vegetarian

Description

This Fruit-Topped Angel Food Cake is a delightful dessert that balances the ethereal lightness of a classic angel food cake with the rich, tropical flavors of mango and kiwi. The cake itself is incredibly airy and slightly sweet, providing the perfect canvas for the whipped cream topping infused with coconut extract. Fresh, juicy fruits add a vibrant pop of color and acidity that cuts through the sweetness, creating a harmonious blend of textures and tastes. It is an elegant yet approachable treat perfect for summer gatherings, brunches, or as a refreshing end to a hearty meal.

Directions

1
Preheat oven to 350°F (175°C).
2
In a small bowl, mix 3/4 cup powdered sugar and 1/2 cup cake flour; set aside.
3
In a large clean bowl, beat egg whites and cream of tartar on high speed until foamy.
4
Gradually beat in granulated sugar, 2 tablespoons at a time, on high speed.
5
Add vanilla, almond extract, and salt with the last addition of sugar.
6
Continue beating until stiff, glossy peaks form. Do not underbeat.
7
Sprinkle the sugar-flour mixture, 1/4 cup at a time, over the meringue, folding gently just until no white streaks remain.
8
Spread batter evenly into an ungreased 9x5x3-inch loaf pan.
9
Bake for 25 to 35 minutes, or until the top springs back when touched lightly and cracks feel dry.
10
Immediately invert the pan to cool completely, resting it on its neck or using spring-type clothespins on the corners to prop it up. Cool for about 2 hours.
11
To make the topping: In a small deep bowl, combine the dry topping mix, 3 tablespoons powdered sugar, skim milk, and coconut extract.
12
Beat the topping mixture on high speed for 2 to 3 minutes, or until thick and fluffy.
13
Gently fold the cut-up mango and kiwifruit into the whipped topping.
14
Remove the cooled cake from the pan.
15
Top each serving with the fruit mixture and sprinkle with toasted flaked coconut.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 652.4kcal

% Daily Value *
Total Fat 6.9g11%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 1001.7mg42%
Total Carbohydrate 140.3g47%
Dietary Fiber 3.1g13%
Sugars 105.5g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Important: Do not grease the loaf pan. The batter needs to cling to the sides to rise properly.

Cooling: It is crucial to let the cake cool completely upside down. This prevents it from collapsing and maintains its airy structure.

Fruit Substitution: You can substitute the mango and kiwi with other fresh fruits like strawberries, peaches, or raspberries depending on the season.

Topping Mix: If you do not have a commercial dry topping mix, you can substitute with 1 cup heavy whipping cream or a commercial whipped topping base, adjusting the sweetness to taste.

Storage: Best served fresh. Any leftovers should be stored in the refrigerator, covered loosely with plastic wrap, and consumed within 2 days.

Read it online: https://www.chefs-mate.com/recipe/fruit-topped-angel-food-cake/