Angel Food Cake With Mangoes Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Steps:

• Combine the raspberry and mango purees, and mix well. Using a double-boiler or microwave oven, melt together the butter and chocolate. Mix well and transfer to a serving dish.
• Place the cake on a platter and fill the center hole with pineapple chunks. Drizzle some of the fruit puree over the cake and place the rest in a bowl to serve separately. Squirt or spoon puffs of whipped cream on top of the cake. Sprinkle jelly beans on and around the cake. To serve, place a slice of cake and some pineapple on a plate and garnish with a scoop or two of ice cream. Pass chocolate sauce and fruit puree separately.