Coconut angel food cake
Traditionally, the father of the bride has many duties on his daughter's big day, but cooking the wedding cakes usually isn't one of them. Yet Barry Summersgill was a natural choice for the job when his daughter Marie married, having perfected his recipe for towering angel food cakes.
Ingredients
1 3/4 cups egg whites (12 to 14)
1 cup sifted plain flour
1/4 cup sifted corn flour
1 3/4 cups caster sugar
1/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
1 cup desiccated coconut
180 grams dark cooking chocolate
Method
In a large bowl, let egg whites warm to room temperature. Sift flours with three-quarters of a cup of caster sugar, re-sift three times and set aside. Beat egg whites until foamy, add salt and cream of tartar and beat until egg whites hold shape.
Beat in remaining sugar a quarter of a cup at a time, until peaks are stiff, moist and shiny. Using a whisk, fold in extracts. Sift flour mixture, a quarter at a time, over egg whites and fold in.
Pour a quarter of the mix into ungreased tube pan, cover with coconut and repeat. Bake in oven preheated to 180C for 35-40 minutes.
Invert pan, tip out and allow to cool. Pour on warm glaze.
For the glaze
Melt 180 grams dark cooking chocolate and one tablespoon butter in a saucepan over hot water. Add three tablespoons maple syrup and two of milk, stirring until smooth.
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