Homemade angel food cake, light as a cloud and worth the extra effort.
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1 1/2 cups powdered sugar
1 cup cake flour
12 (1 1/2 cups) large Land O Lakes® Eggs (whites only) at room temperature
1 1/2 teaspoons cream of tartar
1 cup sugar
1 teaspoon almond extract
1 teaspoon vanilla
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips
1/2 cup sweetened flaked coconut
1 cup Land O Lakes® Heavy Whipping Cream whipped, sweetened
1 cup sweetened flaked coconut, toasted
*Substitute 1 cup minus 2 tablespoons all-purpose flour.
Heat oven to 375°F.
Combine powdered sugar and cake flour in bowl; set aside.
Beat egg whites and cream of tartar in another bowl at medium speed until foamy. Beat at high speed, gradually adding sugar, 2 tablespoons at a time. Continue beating, adding almond extract, vanilla, salt and scraping bowl often, 6-8 minutes or until stiff and glossy. Gradually stir flour mixture, 1/4 cup at a time, into egg mixture just until flour mixture disappears. Gently stir in chocolate chips and 1/2 cup coconut.
Gently spoon batter into ungreased 10-inch tube pan. Cut gently through batter with metal spatula. Bake 30-35 minutes or until cracks feel dry and top springs back when touched lightly. Invert pan on heat-proof funnel or bottle; cool 90 minutes. Remove from pan. Decrumb cake with fingertips.
Place cake on serving plate. Pipe top and around bottom of cake with sweetened whipped cream; sprinkle with toasted coconut.
Explore reviews fromour online community
Tried it last night to see if it would work for Mother's Day. Co-workers were the "lab rats" and they thought it was great. I'm fond of coconut, so may cut down on the choc chips next time and add more coconut. Very moist, and I will use it for Mothers Day, since I think it will travel very well and can be made a day or two ahead.