Ginger Angel Food Cake

Total Time:
1 hr 25 min
Prep:
35 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • For the cake:
  • 1 cup minus 1 tablespoon cake flour
  • 1 1/2 cups confectioners' sugar, plus more for topping
  • 1/4 teaspoon salt
  • 11 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lime zest
  • 3 tablespoons finely grated peeled ginger
  • For the sauce:
  • 3 half pints raspberries
  • 1/3 cup granulated sugar
  • 1/2 teaspoon finely grated lime zest
  • 1 teaspoon fresh lime juice
Directions
  • Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.

  • Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.

  • Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.

  • Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.

  • Photograph by Con Poulos


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