Fruit-Topped Angel Food Cake
3/4 cup powdered sugar
Heat oven to 350 degrees. Mix powdered sugar and flour; reserve. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until mixture disappears. Spread batter in ungreased loaf pan, 9 X 5 X 3 inches. Bake 25 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Snap spring-type wooden clothespins on corners of pan for "legs." Invert pan about 2 hours or until cake is completely cool. (Or invert pan, resting edges of pan on 2 other inverted pans to cool.) Remove from pan. Top each serving with Fruit Topping. Sprinkle with coconut. 8 SERVINGS (WITH ABOUT 1/3 CUP TOPPING EACH). FRUIT TOPPING Mix topping mix (dry), powdered sugar, milk and coconut extract in small deep bowl. Beat on high speed 2 to 3 minutes or until thick and fluffy. Fold in mango and kiwifruit.
Contributor: Betty Crocker's Low-Fat
Yield: 8 servings
Preparation Time: 0:00
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