ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger Angel Food Cake with Coconut Frosting

Yield 12 servings (serving size: 1 wedge)
A sumptuous white cake is a stunning finale to the meal.

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

Nutrition 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

How to Make It

  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.