Angel Food Cake With Mangoes

TROPICAL ANGEL FOOD CAKE

Steps:

• Preheat oven to 350° F. In the bowl of a food processor, pulse the sugar and freeze-dried fruit (see note) until thoroughly combined.
• Sift flour and 1/2 cup fruit/sugar mixture into a medium bowl. Set aside.
• Combine egg whites, salt, and cream of tartar in a mixer bowl. Using the whisk attachment, beat mixture on medium-high until firm peaks form.
• Reduce mixer to medium and gradually add remaining fruit/sugar mixture. Beat on high speed until thick and shiny.
• Add coconut extract. Beat on high speed one more minute.
• Sift 1/4 of flour mixture into mixer bowl and carefully fold in, being cautious not to deflate the egg white mixture. Once fully combined, repeat with the remaining flour mixture in three more additions. Ensure that the mixture is completely combined, with no unmixed dry ingredients.
• Pour batter into an *ungreased* 10-inch tube pan, preferably an angel food cake pan with small feet (see notes). Smooth top of the batter.
• Bake 30-35 minutes, or until top of cake springs back when touched. Invert pan on counter or cooling rack (see note), and allow to cool completely. Run a thin knife around the cake to remove it from the pan.
• Warm the heavy cream in a medium saucepan. When bubbles have appeared around the edge of the pan (just before boiling), turn off the heat and add toasted, unsweetened coconut (see note). Allow coconut to steep in the warm cream, stirring occasionally, for 30 minutes.
• Strain the coconut out of the cream, and place the cream in the refrigerator until chilled through. (You can steep/chill the cream the day before and store in the refrigerator until needed.)
• Once chilled through, pour cold heavy cream, powdered sugar, and coconut extract (see note) in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
• You can either spread all of the coconut whipped cream on top of the cake like I did, or if you're not planning to serve it all at once, I would suggest serving the whipped cream alongside slices so you don't make the cake soggy. Top with toasted coconut flakes (see note) and pineapple flowers (see note), if desired.Enjoy!

VANILLA ANGEL FOOD CAKE WITH MANGO-GINGER SAUCE

Steps:

• Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
• Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
• Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.
• Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. (Can be made 1 day ahead. Wrap tightly with plastic and store at room temperature.) Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.