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.