Spiced Angel Cake

Spiced Angel Cake Recipe
Jean Allsopp
Too rich to be angel food cake, too light to be shortbread, this mildly fragrant dessert is a Coastal Living staff favorite.

Yield:

Makes 6 to 8 servings

Recipe from


Ingredients

1/2 vanilla bean
1 teaspoon lemon rind
1/2 cup butter, melted and cooled
4 egg whites
1 cup sugar
1 1/4 cups sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/8 teaspoon salt
Orange marmalade
Crème fraîche

Preparation

Split vanilla bean lengthwise; scrape out seeds. Stir seeds and lemon rind into butter.

Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (5 to 6 minutes). Fold butter mixture into the meringue.

Whisk together flour and next 4 ingredients. Gently fold dry ingredients into meringue. Carefully spoon batter into a lightly greased 15- x 10-inch jellyroll pan; spread to edges of pan.

Bake at 350° for 14 minutes or until golden. Cool cake completely. Cut cake into squares. Top each piece with a dollop each of orange marmalade and crème fraîche.

Note:

David and Michelle Myers,

Sona, Los Angeles, California,

July 2005
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