Emily Laurae

Small Angel Food Cake
2 Preheat the oven to 325°F and sift together ¼ cup granulated sugar, flour, and cornstarch. 
29 Add the egg whites, vanilla, cream of tartar and salt into the bowl of your stand mixer. Attach the whisk attachment and whisk on medium speed until foamy, about 30 seconds. Very slowly, pour in the ½ cup of granulated sugar while the whisk is running. Continue whisking on high speed until you’ve reached soft, delicate glossy peaks. 
4 Gently fold in ½ of the dry ingredients, attempting not to deflate the egg white mixture too much, while also taking time to properly mix the dry ingredients into the wets. Add the remaining half of the ingredients and continue folding until you do not see any more flour bits - make sure to check the base of your bowl! 
5 Add your angel food cake batter into your pan - make sure that you do not grease it! Greasing the tin makes it so the cake batter can’t grip onto the sides of the pan, which is imperative to it becoming a lofty tower of pillowy sweet goodness. Bake for 36- 40 minutes or until the top of your angel food cake is no longer sticky and it has lightly browned.
28 As soon as you’ve removed the cake from the oven, immediately turn it upside down and invert it. If your cake pan does not have a lip that it can sit on, you can use cans to support the edges of the pan once it is inverted. Allow the cake to cool for about an hour before continuing! 
7 Run a knife gently around the edge of the pan and gently remove the cake from the pan using leverage from the disconnected base of the pan.  
Coconut Dulce de Leche 
13 Place all ingredients into a saucepan, whisking to combine and heat on medium until the brown sugar has completely dissolved. 
27  Once the mixture has been reduced to 3/4 cup, you know that the dulce de leche is complete - this should take 25-30 minutes at medium high heat.  Pour into a small container and allow to cool before using in the recipe, then store leftovers in the fridge. 
Coconut Dulce de Leche Buttercream 
25 Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F
19 Whisk the mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.
20 When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
21 Add coconut dulche de leche, and mix on low until combined to complete. 
Assembly 
24 Use a serrated knife, gently slice the angel food cake in half and pipe coconut buttercream onto the bottom half. Add fruit and top with the second half of angel food cake. Pipe on another layer of buttercream, garnish with fruit and a bit of demerara sugar before enjoying!