Ginger Angel Food Cake
Courtesy of Food Network Magazine
Who doesn’t love a little ginger? Prince Harry, Ewan McGregor, Damian Lewis, Kevin McKidd, Ed Sheeran — need we say more? But red-haired hotness aside, ginger is also the perfect holiday seasoning. A tad spicy yet slightly sweet, a hint of lemon zest and ginger is what makes this light cake uniquely delish.
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
3 half pints raspberries
1/3 cup granulated sugar
1/2 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1. 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.
2. 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.
3. 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.
4. 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.
Per serving: Calories: 325, Total Fat: 0.5g, Saturated Fat: 0g, Protein: 7g, Total carbohydrates: 75g, Sugar: 57g, Fiber: 3 grams, Cholesterol: 0mg, Sodium: 150mg
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