admin, July 13, 2014
Serving size: 15
1. 10 large free-range egg whites
2. Zest of 1 lemon
3. Zest of 1 orange
4. 1 tbsp lemon juice
5. 1 tsp cream of tartar
6. ½ tsp salt
7. 200g erythritol sugar (or sugar substitute of your choice)
8. 50g coconut flour
9. 2 tbsp arrowroot powder
10. 1 tsp xanthum gum (can leave out*)
11. 1 tsp cinnamon
12. 2 egg whites
13. 30g erythritol sugar
14. 1 tsp cream of tartar
15. 1 tsp vanilla extract
16. 60g dessicated coconut
1. Preheat the oven to 180c (fan 160c.)
2. Sift together the coconut flour, arrowroot, xanthum gum (if using) and cinnamon into a bowl. Mix in half the erythritol and set aside.
3. In a separate large bowl, whisk the 10 egg whites with an electric whisk until frothy. Add the lemon zest & juice, the orange zest, cream of tartar and salt. Continue whisking for a couple of minutes until soft peaks are formed.
4. Add the other half of the sugar gradually, whisking on high speed until the peaks are firm (but not stiff.)
5. Fold in one third of the flour mixture to the bowl and carefully mix in, making sure you keep as much air in the egg whites as possible. Repeat with the two remaining thirds until well combined.
6. Pour the mixture into an angel food cake tin (NOT greased or lined) and bake for 50 minutes or until a skewer inserted into the cake comes out clean.
7. Once baked, remove from the oven and immediately turn the tin upside down to cool on it’s legs. Let it cool for at least 1 hour.
8. Once cooled, run a knife around the edge of the tin to loosen the cake. Carefully invert the cake onto a plate and use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack before decorating.
9. To make the frosting, add the egg whites, erythritol, and cream of tartar in a heat proof bowl set over a saucepan with simmering water. Whisk constantly until erythritol is dissolved and whites are warm to the touch, 3 to 4 minutes. Whisk on high speed until stiff, glossy peaks are formed. Add the vanilla and mix to combine.
10. Once the cake is completely cooled, spread the frosting on the cake. It doesn’t have to be too neat as you will be adding the dessicated coconut on top! Once the cake is completely covered with the frosting, let it snow! Add the dessicated coconut to cover the cake completely.
11. Now it’s ready to serve. Enjoy!