For these little cakes, we used a mold of six individual mini angel-food cake pans (NOR3975; cooksdream.com).
Photography: Jonathan Lovekin
Source: Martha Stewart Living, April 2012
Prep Time 15 minutes
Total Time 40 minutes, plus cooling
1 stick unsalted butter, softened, plus more for pan
2 cups sifted all-purpose flour, plus more for pan
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1 cup sugar
4 large egg yolks
1 1/2 teaspoons pure vanilla extract
2/3 cup buttermilk
2 pints coconut sorbet
Preheat oven to 350 degrees. Butter cups of a 6-cake mini angel-food mold. Dust with flour and tap out excess.
Whisk together flour, baking powder, baking soda, salt, and nutmeg until combined well.
Beat together butter and sugar until pale and fluffy, about 3 minutes. Beat in egg yolks, 1 at a time. Add vanilla, and beat to combine. Add flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour.
Divide batter among cups. Bake until cakes are golden and spring back when touched, about 23 minutes. Let cool in cups 10 minutes. Run a knife around edges, and turn out onto a wire rack to cool completely.
Cut out a bit from the top of each cake to make a hollow for sorbet. Place a scoop of sorbet on each plate. Flip cakes, and place over sorbet. Top each with another scoop of sorbet, spoon fruit in syrup on top, and serve immediately.