We’re combining two of our favorite Martha Stewart recipes to make an Angel Food Cake that we cover in an Italian meringue and top with shredded coconut. For this Martha Stewart-Inspired recipe we started with her Angel Food Cake as well as her Basic Italian Meringue. This way you get to bake up a pure and simple Angel Food Cake…and make it devilishly decadent, too. Imagine biting into a soft, pillowy cake featuring a thick, sweet meringue and the tropical flavors of coconut. Maybe you’ll enjoy it so much that your next birthday cake will just have to Selina Progar’s lovely adaptation of Martha’s originals.
Where Does Angel Food Cake Originate From?
No matter if you call it angel food cake, cornstarch cake, or sponge cake, it all leads back to the same, airy and delightful recipe. While there is no real answer to where this dessert came from, there is evidence to suggest its history lies in Pennsylvania. The Pennsylvania Dutch introduced us to the uniquely shaped angel food cake pan. Its real commercial success though did not come until cake mixes for angel food cake hit shelves in 1942. History credits EZY Angel Cake Mix as the company to first release this popular product.
Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes
Apple Crostata with Cheddar Cheese Crust
Recipe by Selina Progar
Photography by Dave Bryce
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