This is how you faceplant into cake on a Friday.
I’m not even the biggest cake person ever and I’m about to do the faceplant.
I’m actually weird about cake. I like it when it’s chocolate chocolate chocolate.
I’m even weirder about angel food cake and I HAVE to be in the mood for it. You might remember when I made angel food cupcakes – I’m more in the mood for those because they are sort of bite sized. You also might remember that I made angel food French toast and well… who the heck wouldn’t be in the mood for that?
But the cake? You know. It’s a thing.
Slicing it into layers and adding just the thinnest spread of whipped cream is incredible. It makes this usually light cake a bit more rich, but not in a bad way. I don’t sweeten the cream so it truly just adds a decadence that angel food cake lacks. I’m a bit obsessed.
Let’s also take a moment to realize that angel food cake making is NOT easy. At least not for me. The first time I made one, I figured it would be an actual piece of cake. My grandma made them all the time and it seemed like no biggie.
Oh it is though. Crazy flours, fine sugars, egg whites that need to sit out and lots of folding – not stirring. Super high maintence.
I have no idea what that’s like.
Sidenote: if you’re soooo not into coconut, use regular old whipped cream! I won’t hate you.
Coconut whipped cream. UGH. So good.
It also does not have a strong coconut taste. Nor does it squeak beneath your teeth. Did you just cringe?
Can we discuss the most important part of this whole thing? The grapefruit syrup. OH MY GOSH. This syrup. I want to drink it. I did eat a few spoonfuls. If you’re a grapefruit freak like me, it adds the perfect touch. I also made more citrus syrups and more recipes with them because once I get on a recipe tangent I just can’t quit.
Even better… this makes a lot of syrup. Like, a lot. You can cut the recipe in half but, obviously, what you should do is make the entire batch and store it in the fridge for cocktails.
See. I know what you like.
Angel Food Layer Cake with Coconut Whipped Cream and Grapefruit Syrup
Yield: makes 1 cake
Total Time: 1.5 hours
1 cup freshly squeeze grapefruit juice
1 1/4 cups sugar
10 large egg whites, at room temperature
1 cup cake flour
1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount)
1/4 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cans cold (refrigerated overnight) full-fat coconut milk
Combine the juice and sugar in a saucepan over medium heat and whisk constantly so the sugar dissolves. Continue to simmer the juice for 4 to 5 minutes, stirring occasionally so it doesn't bubble over. Remove from heat and let sit at room temperature until it cools and thickens. You can make this ahead of time and store it in the fridge.
Preheat the oven to 350 degrees F.
Make sure the egg whites are at room temperature before using. Sift together the flour, 1/2 cup of the sugar and salt, repeating the sifting process 3 times. Yes this is a pain, but necessary.
Add the egg whites to the bowl of your stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, then add in the cream of tartar and vanilla extract. Beat on medium-high speed until soft peaks form. Gradually add in the remaining sugar a few tablespoons at a time, beating until incorporated.
Remove the bowl from the stand and using a spatula, slowly fold in the flour mixture in two or three additions. Do not stir - use the spatula to turn over the egg whites consistently until the flour is incorporated.
Spoon the batter into the pan, evenly the top off with a spatula. Bake the cake for 35 to 40 minutes, or until golden on top and spongy. Immediately invert the cake and allow it to cool completely.
To make the coconut whipped cream, make sure the cans have been refrigerated overnight. Turn them upside down, open the cans and pour out the liquid (you don't need it for this recipe, I keep it for smoothies, etc), leaving you with the thick cream in the can. Add it to the bowl of your electric mixer and using the whisk attachment, beat it on medium-high speed until thick and creamy. I do not add any extra sugar, but feel free to do so if you'd like.
Gently slice the angel food cake into three layers using a large serrated knife. The coconut cream is thick, so take a spoon and spatula and using small amounts, frost the top of each layer (I use a very line layer of coconut cream) and then add the other layer of cake. When the cake is assembled back to it's normal shape, begin frosting the outside. I like to do a thin coat on the outside edges and a thicker coat on the top.
I find that it's best to frost the cake close to serving time, but I do like to refrigerate it for about 30 minutes before serving. Slice the cake into wedges and serve with the grapefruit syrup for drizzling on top.
[cake recipe from this lime angel food cake]
so fluffy. !!