Ginger Angel Food Cake with Coconut Frosting

recipe
A sumptuous white cake is a stunning finale to the meal.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 5 %
Fat 1.5 g
Satfat 1.2 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 5.5 g
Carbohydrate 56.7 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 133 mg
Calcium 5 mg

Ingredients

Cake:
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
Frosting:
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 flaked sweetened coconut, toasted

Preparation

1. Preheat oven to 350°.

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 in. 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° 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°, 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.

Jackie Mills, MS, RD,

Cooking Light

March 2008
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