Ginger Angel Food Cake
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Salt11 large
Egg White (at room temperature)1.5 tsps
Cream Of Tartar1 cup
Granulated Sugar1 tsp
Vanilla Extract3 tbsps
Ginger (finely grated peeled)1 tsp
Lime Juice (fresh)Directions:
1
Make the cake: Preheat the oven to 350 degrees F
2
Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper
3
Sift again, then set aside
4
Beat the egg whites in a large bowl with a mixer on medium speed until frothy
5
Add the cream of tartar and beat until soft peaks form, about 5 minutes
6
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
7
Add the vanilla, lime zest and ginger and beat a few seconds to combine
8
Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula
9
Fold in the remaining flour mixture in 3 additions
10
Transfer the batter to an ungreased 10-inch tube pan
11
Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes
12
Invert the pan onto a funnel or the neck of a bottle and cool completely
13
Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold
14
Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice
15
Strain to remove the seeds
16
Top the cake with confectioners' sugar, the sauce and the remaining raspberries
17
SERVES: 8 (Dessert); Calories: 325; Total Fat 0
18
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 Photograph by Con Poulos