Along with lemon poppyseed cupcakes, I made this self frosting angel food cake to take to my mom's house for Mother's Day brunch. I had some egg whites left over from the lemon meringue pie I made so chose this simple cake. And unlike most angel food cakes, it only calls for 6 eggs whites and it's made in a 9-inch Pyrex dish. Genius!
Seriously, how genius is that? Have you ever heard of an angel food cake made in a Pyrex dish? No, me neither and that's why it appealed to me. It took away all the pressure of making a tall
daunting impressive angel food cake by making it into a snack cake. It's mildly flavored with vanilla and almond extracts and it's topped with sweetened shredded coconut. As it bakes, the coconut gets imbedded into the cake and becomes slightly crunchy and golden, thus forming the self frosted part of this cake.
This cake was very quick and simple to put together. Like other angel food cakes, this one was light and airy. It was firm and and spongey, with a light sweetness. The coconut on top added a differing texture to the soft interior. Both my mother and monther-in-law love angel food cake, and while it's not my favorite, this was for them. All in all, I'd say that it was a success.Self-Frosting Angel Food Snack Cake from The Cutting Edge of Ordinary via Cookie Baker Lynn
- 6 egg whites at room temperature
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1/4 cup plus 2 Tbsp sugar
- 1/2 cup sifted cake flour
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
- 1/2 cup flaked coconut
Preheat oven to 325 degrees F. Position rack in the center of the oven.
Beat egg whites until foamy. Add the cream of tartar and salt. Beat until soft peaks form. Gradually add the sugar, 2 Tbsp at a time, beating until stiff peaks form.
Sprinkle flour over egg white mixture; fold in carefully. Gently fold in almond and vanilla extracts.
Pour batter into an ungreased 9-inch square baking pan. Sprinkle coconut over the top.
Bake for 30 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan about 40 minutes. Remove cake from pan and cut into squares to serve.
If you haven't already, go enter my cookbook giveaway!