Tropical Angel Cake Recipes

Steps:

• For the cake: Preheat the oven to 300 degrees F.
• Sift the flour together with 1/2 cup of the sugar and set aside.
• Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
• While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
• Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
• Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
• For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
• Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
• Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
• Wow! How tropical-fruity and the cake is light as air!

Steps:

• slice cake in half horizontally and hollow out insides to make two 1-inch thick shells.
• Spoon sherbet onto bottom shell and place other half of cake on top.
• Poke holes on top of the cake with a fork and drizzle pineapple juice on top of cake.
• Frost top and side of cake with cool whip. Garnish with fresh fruit if desired.
• Serve immediately or you may cover with plastic wrap, loosely, and freeze up to one week.

Steps:

• In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
• Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
• Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
• Slice and serve, or cover and keep chilled until ready to serve.

Steps:

• Slice cake in half horizontally.
• Hollow out insides, leaving two 1" thick shells.
• Spoon sherbet into bottom shell.
• Set top half, hollow side down, over bottom.
• Poke holes in top.
• Drizzle with concentrate.
• Frost with cream, if desired, sprinkle with coconut.
• Cover loosely with foil; freeze up to 1 week.
• Let stand for 10 minutes before serving.
• If desired, garnish with edible flowers.
• Slice to serve.