A wonderful friend of mine, Chelsea, gave me a set of adorable forked fondue skewers a few years ago for my birthday...
...so when I spotted these lovely little utensils in my kitchen drawer I knew exactly what to make for dessert!
Cake: Angel FoodTom and Lucy's Art Shoppe is coming up at the end of April so here is a little teaser of one item that will be available for sale there - Toasted Coconut Sweet Sauce; an amorous concoction of silky caramel flavors intermittent with delectably crunchy flakes of toasted coconut (hence the name).
Dipping: Cream Cheese and Toasted Coconut Fondue
Angel Food Cake is perfect by itself, but with most things a little variation is always a welcome gift.
I think the best recipe is the simple and traditional version, at least that is what I call the recipe in my "Better Homes and Gardens New Cookbook" but as there are a brazillion versions of this cookbook, and probably just as many simple and traditional versions of this cake:
1 cup flour
3/4 cup sugar
Whip to soft peaks, moist and glossy:
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3/4 cup sugar slowly, 2 tablespoons at a time until whites hold stiff peaks
Fold in sifted flour and sugar in four stages
Pour into ungreased 10" angel food cake pan
Bake 375° F, 35-40 minutes
Invert cake in pan, let cool
To fondue with Toasted Coconut Sweet Sauce you'll have to either visit the Art Shoppe (see right side bar) or visit the Fahrenheit 350° Bakery (see right side bar).
To fondue with cream cheese:
3oz. cream cheese
1 tablespoon sugar
1 tablespoon lemon juice
1/8 teaspoon vanilla
Pour into heat proof bowl and warm in oven on low until melted throughout
Cube cake slices and fondue!