Name: Ambrosia Cake
Total time: 4 h
Ingredients: 1 cup sifted cake flour (4 ounces/113 grams); 1½ cups sifted granulated sugar (10½ ounces/298 grams), divided; 12 large egg whites (1¾ cups plus 2 tablespoons), room temperature; 1 teaspoon cream of tartar; ¼ teaspoon table salt; 1½ teaspoons vanilla extract; 1½ teaspoons lemon juice; ½ teaspoon almond extract; ¼ cup pineapple juice; 2 large eggs plus 1 egg yolk; ½ cup (3½ ounces/99 grams) sugar; 2 tablespoons unsalted butter; Pinch table salt; 20 tablespoons (2½ sticks) unsalted butter , softened; 2½ cups (10 ounces/283 grams) confectioners' sugar; ⅛ teaspoon salt; 2 tablespoons heavy cream; 2 teaspoons vanilla extract; 1 teaspoon grated orange zest plus 2 teaspoons juice from 1 orange; 2 (15-ounce) cans mandarin orange segments , drained and cut in half lengthwise; 2 cups (6 ounces/170 grams) sweetened shredded coconut , toasted; 1 (20-ounce) can pineapple slices , drained and cut into half moons

Ambrosia Cake

By America's Test Kitchen

Published on July 31, 2013

Time

2 hours, plus 2 hours cooling

Yield

Makes one 9-inch cake

Ingredients

Light Angel Food Cake

1 cup sifted cake flour (4 ounces/113 grams)1½ cups sifted granulated sugar (10½ ounces/298 grams), divided12 large egg whites (1¾ cups plus 2 tablespoons), room temperature1 teaspoon cream of tartar ¼ teaspoon table salt 1½ teaspoons vanilla extract 1½ teaspoons lemon juice ½ teaspoon almond extract

Pineapple Curd

¼ cup pineapple juice 2 large eggs plus 1 egg yolk½ cup (3½ ounces/99 grams) sugar 2 tablespoons unsalted butter Pinch table salt

Vanilla Buttercream

20 tablespoons (2½ sticks) unsalted butter, softened2½ cups (10 ounces/283 grams) confectioners' sugar ⅛ teaspoon salt 2 tablespoons heavy cream 2 teaspoons vanilla extract 1 teaspoon grated orange zest plus 2 teaspoons juice from 1 orange2 (15-ounce) cans mandarin orange segments, drained and cut in half lengthwise2 cups (6 ounces/170 grams) sweetened shredded coconut, toasted1 (20-ounce) can pineapple slices, drained and cut into half moons

Before You Begin

Ambrosia, food of the gods in Greek and Roman mythology, is something a bit more humble in most American households, where it's better known as a chilled fruit salad, often made with mandarin oranges, pineapple, and coconut. The tall and tropical ambrosia cake, made with angel food cake, pineapple curd, and orange and vanilla frostings, has more heavenly aspirations. We prefer to use a large tube pan with a removable bottom for this recipe. If the pan bottom is not removable, line it with parchment or wax paper.

Instructions

for the light angel food cake

Adjust oven rack to lower-middle position and heat to 325 degrees. Grease a large tube pan (9-inch diameter, 16-cup capacity). Whisk flour and 3/4 cup sugar together in small bowl. Place remaining 3/4 cup sugar in another small bowl.

In bowl of a standing mixer fitted with a whisk attachment, or with a handheld mixer, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla, lemon juice, and almond extract and beat until just blended.

Place flour-sugar mixture in a sifter set over waxed paper. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.

Gently scrape batter into pan, smooth the top. Tap on counter to release any large air bubbles. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.

If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.

for the pineapple curd

While cake cools, bring pineapple juice to boil in saucepan over medium heat. Whisk eggs, yolk, and sugar in medium bowl. Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, 2 to 3 minutes. Off heat, stir in butter and salt, then strain into small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, at least 1 hour.

for the vanilla buttercream

Using stand mixer fitted with whisk attachment, whip butter on medium-high speed until smooth, about 20 seconds. Add sugar and salt and mix on medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl; add cream and vanilla and whip on medium-high speed until light and fluffy, about 4 minutes, scraping down bowl as needed. Transfer 1 cup vanilla frosting to small bowl. Stir in orange zest and juice.

to assemble

To unmold cake, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.

Cut cake horizontally into 4 even layers. Place bottom layer on platter. Spread 1/2 cup orange frosting over cake and top with 20 orange slices. Place next layer on top of oranges and spread with pineapple curd. Top with next cake layer and spread with remaining orange frosting and 20 more orange slices. Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides of cake and decorate with orange and pineapple slices.