Angel Food Bundt Cake with Mango & Coconut

Angel Food Bundt Cake with Mango & Coconut

Angel Food Cake – white, sweet, tender and light sponge cake that tastes divine and pairs perfectly with fresh fruit.This cake is highly versatile dessert, from numerous options of plating and pairing of flavours and the cake it-self has only 6 ingredients!

Angel food cake often served with whipped cream but I wanted to keep it virtually fat free with exotic flavours of fresh mangos and a hint of coconut. Angel Food Bundt CakeAngel food cake is typically baked in a unique tube pan designed to ensure that the foamy cake, with body that is mostly made from beaten eggs, bakes evenly and rises as high as possible.

I do not own one so I decided to make it in a bundt cake tin and was positively surprised on how well it turned out.

Angel Food Bundt Cake with Mango & Coconut

The delicate cake needs to be cooled upside down to prevent it from collapsing, an un-greased cake tin will ensure the cake remains firmly in the pan during this time. I placed the bundt cake tin over a bottle from the middle tube and removed the cooled cake with help of running a knife around the edges before inverting on a serving plate.

Angel Food Bundt Cake with Mango and Coconut
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Servings Prep Time
15people 15minutes
Cook Time
35minutes
Servings Prep Time
15people 15minutes
Cook Time
35minutes
Angel Food Bundt Cake with Mango and Coconut
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
15people 15minutes
Cook Time
35minutes
Servings Prep Time
15people 15minutes
Cook Time
35minutes
Ingredients
  • 12 egg whites at room temperature
  • 350 grams sugar divided
  • 235 grams cake flour
  • 1 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Topping
  • 2 fresh mangos peeled and cut into cubes
  • 3 tablespoons coconut flakes
  • 1 tablespoon powdered sugar
Servings: people
Units:
Instructions
  1. Preheat oven to 180°C.
  2. In food processor or coffee grinder spin sugar for few seconds to make it super fine.
  3. Sift cake flour and mix with half of the sugar and set aside.
  4. In a mixing bowl combine egg white, cream of tartar, salt and vanilla and beat on medium speed until soft peaks form.
  5. Add remaining sugar and beat on high speed until stiff peaks form.
  6. Remove from mixer and gradually add flour mixture by gently folding until all incorporated.
  7. Carefully spoon the mixture into un-greased bundt cake tin.
  8. Move a knife or metal spatula through the batter few rounds to remove air pockets.
  9. Bake in preheated oven for 35 minutes.
  10. Cool upside down for an hour on a bottle before removing from the tin.
  11. When ready to remove from cake tin turn it around and run a knife around the edges of the cake and invert it on a serving plate - the cake should easily slide out retaining it's shape.
  12. Sieve powdered sugar on top and sprinkle with coconut flakes. Place mango cubes in the middle and serve.

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