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Spiced Angel Cake

Jean Allsopp
Yield Makes 6 to 8 servings
Too rich to be angel food cake, too light to be shortbread, this mildly fragrant dessert is a Coastal Living staff favorite.

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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

Sona, Los Angeles, California