Soo, I think I mentioned something about angel food cake like, I dunno,
ONE HUNDRED YEARS AGO.
Hah. Yeah. Funny that..
I said I’d post the recipe. Then 4 weeks later and I still hadn’t posted it. Then there were guest posts and other posts and pancakes and things.
Then I felt all ‘meh’ about the photos, but finally edited them.
In total it’s been about 2 months now and here we are! I’ve brought you a summer cake in autumn. How nice Izy. Yeah, I thought so.
Meanwhile I’ve been dealing with what has been dubbed as ‘the most stressful term of your life ever’ at school. Those upper sixth formers last year were nahttt joking. But after this week, hopefully things will relax and I’ll get back to my regular posting schedule (I do have threeeeee pumpkin things, a giveaway and a guest post lined up. So it’s gon’ be a crazy time come October.)
But for now, my life is not like this:
It’s just like
I think we all know who leads the glamourous London lifestyle around here.
Those characters in Hustle is who.
So that’s why I suck at posting and replying and commenting at the moment. And why I’m giving you a recipe for the wrong season. But the pumpkin time will come soon
and when it comes to pumpkin time, I am not joking.
Oh also guys, I realise that I have basically broken the cardinal rule of angel food cakes here – I greased the pan.
“She greased the pan?”
“SHE GREASED THE PAN?”
“IS SHE SINGLE HANDEDLY TRYING TO DESTROY BAKING?”
I used a regular (i.e. not non-stick) bundt pan, and sprayed it with vegetable oil spray and it literally came out FINE. So there’s a baking myth busted. But if you’re skeptical, just use an un-greased, normal angel food cake pan and you’ll be a-okay.
- 6 egg whites
- 1 tsp cream of tartar
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ tsp vanilla extract
- ½ tsp almond extract
- ½ cup (60 g) all purpose flour
- ½ cup desiccated / shredded coconut
- 1 cup Greek Yogurt
- ½ cup powdered sugar
- 1 tsp vanilla extract
- toppings: fresh fruit (I used apricots and strawberries), pecans, flaked coconut
- Preheat the oven to 350 F (180 C)
- Whisk the egg whites together with the cream of tartar and salt. Continue to whisk whilst gradually adding in ½ cup of the sugar. Beat until the egg whites hold stiff peaks, then whisk in the vanilla and almond extracts. Sift the flour and remaining sugar into the bowl. Also add the coconut to the bowl. Fold it all together with a rubber spatula until just mixed.
- Pour the batter into an angel food cake/bundt cake / tube pan (if you use a bundt pan, I'd say you should grease it or make sure it's non-stick). and bake for 20-30 minutes. Leave to cool upside-down, on a wire rack. Once cool, loosen the edges with a palette knife and turn out onto a serving plate.
- For the frosting, stir together ½ cup of the yogurt with all the powdered sugar and vanilla extract. Frost the cake with this, then use the additional yogurt to spoon + swirl on top. Decorate with your choice of toppings.