Ginger Angel Food Cake With Coconut Frosting |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A sumptuous white cake is a stunning finale to the meal. Ingredients:
1 cup sifted cake flour (4 ounces) |
1/2 cup cornstarch |
12 large egg whites |
1 1/2 teaspoons cream of tartar |
1/4 teaspoon salt |
1 1/2 cups sugar |
1 teaspoon vanilla extract |
1/2 teaspoon ground ginger |
1 cup sugar |
1/4 cup water |
1/4 teaspoon cream of tartar |
3 large egg whites |
1 teaspoon vanilla extract |
1/4 teaspoon coconut extract |
3/4 cup sweetened flaked coconut, toasted |
Directions:
1. Preheat oven to 350°F.
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornstarch, stirring with a whisk.
3. Place 12 egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt; beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture; fold together. Repeat with remaining flour mixture, 1/4 cup at a time.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350°F for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
5. To prepare frosting, combine 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 3 egg whites in top of a double boiler. Beat at low speed of a mixer 30 seconds or until blended. Place over boiling water; beat constantly on high speed until stiff peaks form and a thermometer registers 160°F, about 7 minutes. Remove from heat; beat in 1 teaspoon vanilla and coconut extract.
6. Spread frosting evenly over cake. Sprinkle cake with toasted coconut.
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