Coconut angel food cake

Name: Coconut angel food cake
Cook time: 1 h 30 min
Ingredients: ; 1 3/4 cups egg whites (12 to 14); 1 cup sifted plain flour; 1/4 cup sifted corn flour; 1 3/4 cups caster sugar; 1/4 tsp salt; 1 1/2 tsp cream of tartar; 1 tsp vanilla extract; 1/4 tsp almond extract; 1 cup desiccated coconut; 180 grams dark cooking chocolate

Barry Summersgill

October 18, 2011

Time:1-2 hours

Traditionally, the father of the bride has many duties on his daughter's big day, but cooking the wedding cakes usually isn't one of them. Yet Barry Summersgill was a natural choice for the job when his daughter Marie married, having perfected his recipe for towering angel food cakes.

Ingredients

1 3/4 cups egg whites (12 to 14)
1 cup sifted plain flour
1/4 cup sifted corn flour
1 3/4 cups caster sugar
1/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
1 cup desiccated coconut
180 grams dark cooking chocolate

Method

In a large bowl, let egg whites warm to room temperature. Sift flours with three-quarters of a cup of caster sugar, re-sift three times and set aside. Beat egg whites until foamy, add salt and cream of tartar and beat until egg whites hold shape.
Beat in remaining sugar a quarter of a cup at a time, until peaks are stiff, moist and shiny. Using a whisk, fold in extracts. Sift flour mixture, a quarter at a time, over egg whites and fold in.
Pour a quarter of the mix into ungreased tube pan, cover with coconut and repeat. Bake in oven preheated to 180C for 35-40 minutes.
Invert pan, tip out and allow to cool. Pour on warm glaze.
For the glaze
Melt 180 grams dark cooking chocolate and one tablespoon butter in a saucepan over hot water. Add three tablespoons maple syrup and two of milk, stirring until smooth.