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Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the middle of the oven and preheat to 350 degrees . Sift together the cake flour and confectioners sugar 3 times.

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  • Using an electric mixer, beat the egg whites, cream of tartar, vanilla and salt until firm peaks form. Working in thirds, add 3/4 cup granulated sugar, beating for 5 seconds between additions. Beat on high speed until stiff, glossy peaks form, about 3 minutes. Working in thirds, gently fold in the flour mixture, then fold in the coconut. Scrape into a 10-inch angel food cake pan, smoothing out the top. Bake until golden and the center of the cake springs back to the touch, about 40 minutes. Invert the cake onto a rack or the neck of a bottle and let cool in the pan completely, about 1 1/2 hours.

  • Just before serving, whip the cream with the remaining 2 tablespoons granulated sugar. Serve the cake with the whipped cream and berries.

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