Chef Todd Chorney,
Royal Palms
Ingredients
Angel food cake
3/4 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups sugar, divided
1 1/2 cups egg whites (about 12 eggs), at room temperature
1 1/2 tsp cream of tartar
1/4 tsp salt
1 1/2 tsp vanilla
1/2 tsp almond extract
1/4 cup shredded coconut
1/4 cup chopped pecans
2 cups whipped cream (icing)
Sugar, to taste (icing)
Sauce
1/4 lb butter (about 1/2 cup)
1 cup brown sugar
2 cups whipping cream
Fruit
1 Tbsp butter
1 cup strawberries, quartered
1 cup pineapple, chopped
3 bananas, sliced
2-3 oz rum
Garnish
2 Tbsp chopped pecans
2 Tbsp coconut
Method
Angel food cake
1. Place oven rack on lowest position and preheat to 375°F.
2. In a small bowl, combine flour, cinnamon, nutmeg and 3/4 cup sugar.
3. In a separate larger bowl, beat egg whites, cream of tartar, salt, vanilla and almond extract until mixture forms soft peaks. Gradually add remaining sugar and mix on high speed until stiff peaks form.
4. Spoon flour mixture 1/4 cup at a time over beaten egg whites. Fold in coconut and pecans.
5. Pour batter into an ungreased 10″ tube pan and with a knife cut through batter to remove any large bubbles. Bake for 30-40 minutes or until crust is golden brown and cracks are dry. Immediately invert cake onto funnel or wine bottle until completely cooled.
6. Whip together whipped cream and sugar to taste. Chill until ready to ice cake.
7. Remove cake from pan and top with fresh whipped cream. Refrigerate until service.
Sauce
1. In a saucepan, melt butter. Add brown sugar and mix together. Add whipping cream and bring to a boil. Set aside.
Fruit
1. In a saucepan, melt butter. Add fruit. Mix gently until fruit is warm, add rum and cook out alcohol.
To serve
Cut cake and spoon fruit over each portion. Ladle warm sauce overtop. Garnish with
1/2 tsp each of chopped pecans and sweet coconut.
Yield 8-12 servings