There have been a lot of cancellations and postponements as we adjust to a new normal these days. One thing that hasn't been cancelled is family and comfort. Put the two together and you know there is food sprinkled somewhere in between. Cooking and baking have always been a nostalgic act, albeit one we haven’t always been able to enjoy with a heavy schedule. A silver lining in our current Corona playbook is the time to dive into family recipes and enjoy the slow process of baking from scratch. This being said, we haven’t lost our minds. We know our strengths are pretty tablescapes, so we have called in reinforcements from Dallas’ best caterers to share a favorite family comfort food so good they’ll even bake it on a day off. First up is Wendy Krispin, a friend and staple on the Dallas catering scene since the early 90’s. Even in the current situation, Wendy and the crew are delivering straight to your door. (Be sure to check out their instagram for updates on menus.) With Easter around the corner, we asked Wendy for something special that hit the much needed high notes of rebirth, resurrection, and comfort. If her Aunt Terry’s fluffy angel food cake rising in the oven doesn’t make your quarantine a little bit better, we truly don’t know what will. Thank you for sharing the table with us, Wendy.

AUNT TERRY’S COCONUT MANDARIN ANGEL FOOD CAKE

Oven temp: 350 Degrees

Cooke Time: 35 Minutes

Serving Size: 12

ANGEL FOOD CAKE INGREDIENTS

9 egg whites

1 ½ cup sugar (divided)

1 cup cake flour

1 ¼ tablespoon cream of tartar

1 teaspoon vanilla extract

1 ½ teaspoon lemon extract

¼ teaspoon salt

FROSTING INGREDIENTS

2 cups no dairy whipped cream (premade or store bought)

1 cup drained mandarin oranges (could be substituted for other fruit)

2 cups coconut (¼ cup toasted for garnish)

¼ cups powdered sugar for garnish

DIRECTIONS

1. Preheat oven to 350°F. Set aside an angel food cake pan. Do not grease pan.
2. Sift together flour, first measure of sugar ½ cup and salt.
3. In a large bowl whip egg whites on medium speed until foamy. Add in cream of tartar, vanilla extract, and lemon extract. While whipping, slowly add in second measure of sugar 1 cup. On high, whip to medium peaks. Do not whip egg whites to stiff peaks.
4. Add flour mixture and using a spatula; gently fold ingredients to retain a light and fluffy batter. Gently scoop into angel food cake pan and bake for 35 minutes, or until cake bounces back when lightly pressed with a finger. The cake will initially rise, and near the end of baking, start to shrink slightly.
5. Turn pan upside down on to wine bottle and allow to cool completely. Run a knife around edges of pan to loosen cake and place on a serving platter.
6. While cake is cooling, prepare frosting and garnish. In medium bowl combine mandarin orange segments, 1 ¾ cup shredded coconut and whipped topping. Mix well. Spread evenly over cake. Place back in refrigerator.
7. Toast remaining coconut in a 350°F oven for 5-8 minutes, stirring occasionally so it does not burn. Let cool.
8. Cover sides with toasted coconut and sprinkle with powder sugar.
9. Cut, eat and enjoy!

SET YOUR TABLE

A cake this delicious deserves a proper place setting. Wendy chose a vintage cake stand and vintage goblets along for serving. For place settings, she mixed old and new with heirloom Tiffany China collections and Cutipol GOA Pink + Gold Flatware. How will you be setting the table for Easter at home? Share your images and recipes with us at #poshcouturerentals