Title: Fruit-Topped Angel Food Cake
Categories: Cake Fruit Lowcal
Yield: 8 Servings
| 3/4 | c | Powdered sugar |
| 1/2 | c | Cake flour |
| 3/4 | c | Egg whites (about 6) |
| 3/4 | ts | Cream of tartar |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Almond extract |
| 1/8 | ts | Salt |
| | | Fruit topping |
| 2 | tb | Flaked coconut; toasted |
| TOPPING |
| 1/2 | pk | Whipped Topping mix; 1 envelope |
| 3 | tb | Powdered sugar |
| 1/2 | c | Skim milk |
| 1/4 | ts | Coconut extract |
| 1 | c | Mango; chop |
| 1/2 | c | Kiwi fruit; chop |
Angel food cake, made without fat or even yolks, is the perfect answer to a
sweet tooth. It's delicious without any topping at all, and you can leave
out the almond flavoring if you like. Heat oven to 350 degrees. Mix
powdered sugar and flour; reserve. Beat egg whites and cream of tartar in
large bowl on high speed until foamy. Beat in granulated sugar, 2
tablespoons at a time, on high speed, adding vanilla, almond extract and
salt with last addition of sugar. Continue beating until stiff and glossy.
Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over
meringue, folding in just until mixture disappears.Spread batter in
ungreased loaf pan, 9 X 5 X 3 inches. Bake 25 to 35 minutes or until cracks
feel dry and top springs back when touched lightly. Snap spring-type wooden
clothespins on corners of pan for legs. Invert pan about 2 hours or until
cake is completely cool.(Or invert pan, resting edges of pan on 2 other
inverted pans to cool.) Remove from pan. Top each serving with Fruit
Topping. Sprinkle with coconut. FRUIT TOPPING Mix topping mix (dry),
powdered sugar, milk and coconut extract in small deep bowl. Beat on high
speed 2 to 3 minutes or until thick and fluffy. Fold in mango and
kiwifruit.