If you're after a light cake, this one's for you, and it's a great way to use leftover eggwhites - we store ours in the freezer for times such as this. A lightly boozy, tangy icing adds a little lusciousness.
- 12 eggwhites, at room temperature
- 165 gm caster sugar
- 165 gm raw caster sugar
- Finely grated rind of 3 limes, plus extra to serve
- Scraped seeds of 1 vanilla bean or 1 tsp vanilla bean paste
- 160 gm plain flour
- 100 gm dessicated coconut or moist coconut flakes
- 200 gm peeled pineapple, coarsely chopped
- 500 gm pure icing sugar
- 30 ml lime juice, plus extra for thinning
- 30 ml gin
- 1Preheat oven to 170C and lightly oil the base of a 23cm angel food cake tin (see note), ensuring no oil gets on the sides of the tin.
- 2Whisk eggwhites, 1 tbsp warm water and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add half the sugars a tablespoon at a time, and whisk to firm peaks, then whisk in lime rind and vanilla to combine and transfer to a large bowl.
- 3Sieve flour and remaining sugar together four times, then sieve over eggwhite mixture in three batches, folding with a large metal spoon to combine between additions. Fold in coconut, then spoon into prepared tin, smooth top and bake until light golden and springy when touched (40-45 minutes). Invert pan onto a wire rack, cool for an hour, then carefully run a knife around sides of pan to loosen cake and turn onto a cake rack to cool completely.
- 4For pineapple-gin glaze, process pineapple in a blender until smooth and pass through a fine sieve to yield 80ml juice. Sieve icing sugar into a bowl, stir in pineapple juice, lime juice and gin and stir until thick and smooth, adding a little extra lime juice to thin to a drizzling consistency. Drizzle over cake and serve scattered with extra lime rind. Note Angel food cake tins are available from speciality cake supply shops and online.
The Latest from Gourmet Traveller
- Fast RecipesBeef koftas with green couscous and pistachio nutsYesterday 12:00am