Celebrate Easter with a feathery angel cake with lots of surprises. If you like, add little chicks, rabbits and toy figures.
- Portion size 12 servings
- Credits : © CanadianLiving.com
- 1 2/3 cup sifted cake and pastry flour
- 2 cups granulated sugar
- 2 cups egg whites at room temperature (about 14)
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon grated orange rind
- 1 1/2 teaspoon vanilla
- 1 cup shredded coconut
- green food colouring
- 20 candy eggs
Into bowl, sift together flour and 3/4 cup (175 mL) of the sugar; sift again. Set aside. In large bowl, beat egg whites until foamy. Add cream of tartar and salt ; beat until soft peaks form. Add remaining sugar, 2 tbsp (25 mL) at a time, beating until stiff glossy peaks form. A quarter at a time, sift flour mixture over egg whites, folding in until blended. Fold in orange rind and vanilla.
Pour into ungreased 10-inch (4 L) tube pan; run spatula through batter to eliminate air pockets. Bake in centre of 350°F (180°C) oven for 40 to 45 minutes or until cake springs back when lightly touched.
Turn pan upside down; let cake hang on legs attached to pan or on inverted funnel or bottle until completely cool. Run knife around edges; transfer to flat serving plate.
Cover sides and top of cake with icing. Place coconut and 6 drops green food colouring in large resealable plastic bag; close and shake vigorously. Sprinkle 2/3 cup (150 mL) over top of cake; sprinkle remaining around bottom edge. Nestle candy eggs in coconut.
Nutritional facts <b>Per serving:</b> about
- Sodium 212 mg
- Protein 6 g
- Calories 344.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 74 g
- Iron 16.0
- Folate 2.0
- Calcium 2.0
- Vitamin C 2.0