Ginger Angel Food Cake with Coconut Frosting

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

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 5%
  • Fat: 1.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 5.5g
  • Carbohydrate: 56.7g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 133mg
  • Calcium: 5mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 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. 6. Spread frosting evenly over cake. Sprinkle cake with toasted coconut.
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