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Cakes & cheesecakes

Chocolate-Swirled Coconut Angel Cake with Creme Anglaise
1/2 cup unsweetened shredded coconut (cake)
1 cup cake flour (cake)
11/4 cups plus 2 Tbsp. confectioners' sugar, divided
1/4 tsp. salt (cake)
2 Tbsp. sifted unsweetened cocoa powder (cake)
11/2 cups egg whites (from about 10 to 12 large eggs) at room temperature (cake)
1 tsp. cream of tartar
1 tsp. vanilla extract (cake)
strawberries for garnish (optional)
toasted shredded coconut for garnish (optional)
2 cups whole milk (creme anglaise)
3 Tbsp. sugar (creme anglaise)
4 egg yolks (creme anglaise)
2 tsp. vanilla extract (creme anglaise)
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Chocolate-Swirled Coconut Angel Cake with Creme Anglaise

Chocolate-Swirled Coconut Angel Cake with Creme Anglaise

Chocolate-Swirled Coconut Angel Cake with Creme Anglaise
  • Servings:Serves 10
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. (cake) Preheat oven to 325 degrees F. Have ready a tube pan with a removable bottom and a thin-neck bottle (like a wine bottle) for cooling if the pan doesn't have built-in feet for resting.
2. (cake) Toast coconut in a large skillet over medium heat just until golden, about 4 minutes. Transfer to a bowl and set aside.
3. (cake) Sift flour with 1/2 cup of the confectioners' sugar and salt into a medium bowl; set aside. Sift 3/4 cup of confectioners' sugar into another bowl.
4. (cake) In a small bowl, sift together remaining 2 Tbsp. confectioners' sugar and cocoa; set aside.
5. (cake) Beat egg whites in a large bowl until frothy, using an electric mixer on low speed. Add cream of tartar and whip for a few seconds, then add 2 Tbsp. of the 3/4 cup confectioners' sugar and whip for a few seconds. Add remaining confectioners' sugar gradually, a few tablespoons at a time. Whip egg whites until they are dry and glossy.
6.(cake) Measure out 1/3 of the reserved toasted coconut and sprinkle on the egg whites. Add vanilla. Fold in very lightly with a rubber spatula just to combine.
7. (cake) Sprinkle flour mixture over whites and lightly fold in with a rubber spatula until just barely incorporated.
8. (cake) Sprinkle remaining coconut on bottom ungreased tube pan. Spoon half the batter into the pan. Sprinkle with cocoa-sugar mixture. Spoon the rest of the batter into the pan. Bake until cake has risen and top is golden, about 45 minutes. A tester should come out clean. As soon as cake is done, invert onto neck of a bottle or the feet of the pan. Allow to hang (rest upside down) for several hours or overnight until cool.
9. (cake) Invert onto a serving plate, carefully sliding a knife under the pan bottom to release it. Garnish with strawberries and toasted shredded coconut if desired. Serve with creme anglaise in a bowl on the side.
1. (creme anglaise) Put milk and sugar in a medium saucepan and heat over medium heat to dissolve sugar. In a small bowl, whisk egg yolks with a fork to combine, being careful not to froth them too much. Whisk 2 Tbsp. of hot milk into egg yolks, and then add egg yolk mixture to pan of milk.
2. (creme anglaise) Cook over low heat, stirring constantly with a wooden spoon, until liquid begins to thicken, about 12 to 16 minutes. Watch heat carefully - too hot and custard will separate. Mixture is thick enough when drawing your finger across custard on the back of the spoon leaves a "trail." You can also use a candy thermometer and cook to 170 degrees F to 175 degrees F.
3. (creme anglaise) Remove pan from heat and stir in vanilla. If there are lumps, even small ones, strain through a sieve.
4. (creme anglaise) Cool to room temperature, place in a bowl, and refrigerate. To store overnight, place a piece of plastic wrap directly on the custard to prevent a skin from forming. Can be stored for 1 to 2 days.
Source: Hannaford fresh Magazine, May - June 2014