Ginger Angel Food Cake with Coconut Frosting

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.