- Level
- medium
- Prep Time
- 40 mins
- Total Time
- 7 h 35 m
- Serves
- 8 to 10
Ingredients
- Rooibos Whipped Cream
- 2 oz
- white chocolate, chopped
- 55 g
- 1 ½ cups
- 35% whipping cream
- 375 ml
- 3 tbsp
- golden cane sugar
- 45 g
- 2
- rooibos chai tea bags (see Chef’s tip)
- Angel Food Cake
- 1 ½ cups
- pastry flour, sifted
- 180 g
- 1 ¾ cups
- golden cane sugar
- 405 g
- 1⁄2 tsp
- salt
- 2.5 ml
- 12
- egg whites, at room temperature
- 1 tsp
- lemon juice
- 5 ml
- 1 tsp
- vanilla
- 5 ml
- Toppings
- 2
- Ataulfo or Kent mangoes, ripe but firm, peeled
- Roasted coconut flakes, to taste
Directions
- Step 1
- Rooibos Whipped Cream Place the white chocolate in a bowl.
- Step 2
- In a small pot, bring half of the cream (¾ cup/180 ml) to a boil with the sugar and tea bags, stirring just until the sugar has dissolved. Remove from the heat and let infuse for 2 minutes. Remove and compost the tea bags.
- Step 3
- Pour the hot cream mixture over the chocolate. Let sit for 1 minute without stirring. Whisk until smooth. Stir in the remaining cream. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 6 hours or overnight.
- Step 4
- Angel Food Cake Meanwhile, with the rack in the lowest position, preheat the oven to 325°F (165°C).
- Step 5
- In a bowl, combine the flour with ¾ cup (175 g) of the sugar and the salt.
- Step 6
- In a large, clean bowl, whisk the egg whites, lemon juice and vanilla with an electric mixer until soft peaks form (a stand-mixer is preferable). Gradually whisk in the remaining sugar until stiff peaks form.
- Step 7
- Gently fold the flour mixture into the meringue with a whisk until the batter is smooth but does not lose its volume. Spread the batter out in an ungreased non-stick 10-inch (25 cm) angel food cake pan.
- Step 8
- Bake for 45 to 50 minutes or until the surface of the cake springs back when pressed with your fingers.
- Step 9
- Remove from the oven and immediately turn the cake pan upside-down onto a wire rack. Let cool completely, about 3 hours. Run a thin blade between the cake and the pan before unmoulding.
- Step 10
- Toppings Meanwhile, on a work surface, cut the mangoes lengthwise around the pit. Arrange the mango halves flat. Using a very sharp knife, thinly slice the mangoes. Set aside until ready to serve.
- Step 11
- Whisk the chilled rooibos cream with an electric mixer until stiff peaks form. Using a spatula, spread half of the whipped cream over the cooled cake. Garnish with the mango slices, rolling them up into decorative ribbons. Sprinkle with the coconut flakes. Serve the cake with the remaining whipped cream.
Tips
The rich white chocolate whipped cream is lightly infused with the fragrant, spiced notes of chai rooibos tea.
