Colleen Angel Cake
8
- Prep Time40 mins
- Total Time2 hrs 15 mins
- Makes6 to 12 servings
Cake design by Michelle Ashurov, Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Madeleine Johari, Food Styling by Michelle Lucas Larving
This fluffy confection was the first cake recipe we ever published in the 1920s, as part of a St. Patrick’s Day menu. We added balled fruit to brighten it up.
Cake
8 large egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
1 cup (198 g) granulated sugar
3/4 tsp vanilla
1/4 tsp almond extract or almond liqueur
1 cup (96 g) cake-and-pastry flour, divided
1 batch Buttercream Icing, see recipe below
1/3 cup unsweetened desiccated coconut
1 mango, balled
1/2 melon, balled
Instructions
Put rack in centre of oven; preheat to 325F.
Cake: Whisk egg whites with cream of tartar and salt in the bowl of a stand mixer, fitted with the whisk attachment, until foamy. Slowly whisk in sugar. Continue whisking until soft peaks form when beaters are lifted. Whisk in vanilla and almond extracts until combined. Do not overmix.
Use a spatula to fold one-third of sifted flour into egg white mixture. Repeat with remaining flour in two more additions. Pour batter into an ungreased 8-in. tube pan; smooth the top over.
Bake until cake springs back when gently poked, 35 to 45 min. Immediately invert cake pan on a rack. Cool completely, about 1 hr.
Assembly: Fill a piping bag, fitted with a coupler and large round tip, with buttercream icing. Remove cake from pan to a serving platter. Spread a thin layer of icing all over cake surface. Press coconut in random areas around cake. Pipe beaded chains around edges and sides of cake, switching tip sizes, if desired. Fill centre with balled fruit.
Buttercream Icing recipe
Get the recipe for our foolproof Buttercream Icing here.