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Ingredientes
- 1/2 c. sifted cake flour
- 2/3 c. sugar
- 6 x egg whites room temperatureerature
- 1/2 tsp cream of tartar
- 2 x egg large whites
- 1 1/2 c. sugar
- 2 tsp light corn syrup
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1 sm coconut
Direcciones
- Heat oven to 350 degrees. Combine cake flour with 1/3 c. sugar. Sift twice and reserve.
- Beat egg whites in the bowl of an electric mixer on medium speed till foamy. Add in cream of tartar. Increase speed to high and beat till thick and tripled in volume. Sprinkle half the remaining sugar over the egg whites and continue beating till sugar is incorporated. Add in, remaining sugar and continue beating till the egg whites are stiff and glossy.
- Mix in cake flour mix in three additions. Spoon batter into an ungreased 6- by 3-inch cake pan. Run a knife through the batter to release any trapped air bubbles. Bake till cake is golden brown and springs back when gently touched with your fingertips, about 30 to 35 min.
- Invert cake (still in the pan) on a baking rack and allow to cold completely. Remove cake from pan by running a knife around the sides. Meanwhile, prepare the Seven-Minute Frosting and Toasted Coconut.
- To make the Seven Minute Frosting: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 Tbsp. cool water in top of a double boiler over 2 to 3 inches of water; the top pan shouldn't touch the water. With water boiling vigorously, beat egg mix using a hand mixer on medium-low for 4 min, then high for 3 to 4 min. Remove from heat. add in vanilla; continue to beat till icing holds its peaks, 3 to 5 min more; don't overmix, or possibly icing may get grainy. (Makes 3 c.)
- To prepare the Toasted Coconut: Heat oven to 350 degrees. Swaddle the coconut in a dish towel to make it easier to grip. Test each of the 3 "eyes" at the stem end to find the softest one. Use a small screwdriver to pierce it, then drain the liquid into a c. through a fine strainer. Turn the opposite end up and rewrap cloth around the coconut; tap the end with a hammer till a palm-sized piece of the shell breaks off. Continue tapping around the broken edge of the shell till it begins to break apart (it should spiral off following a natural fault line). Pry the white meat from shell; peel off the brown skin.
- Using a Japanese mandolin, thinly slice the coconut into long strips. Transfer to a parchment-lined baking sheet and toast till just golden brown, about 10 min. (
- Makes about 2 c. shaved coconut)
- Frost cake generously with Seven-Minute Frosting, using an offset spatula. Press the Toasted Coconut gently into the frosting to cover the top and sides.
- Makes one 6-inch cake.
- Cuisine: "Mexican"
- Yield: 1 six-inch cake
