Ginger Angel Food Cake
- Level: Easy
- Yield: 8 to 10 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 325 calorie
- Total Fat
- 0.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 150 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 3 grams
- Protein
- 7 grams
- Sugar
- 57 grams
- Total: 1 hr 25 min
- Prep: 35 min
- Cook: 50 min
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.
- SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams