12 servings (serving size: 1 wedge)

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

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornstarch, stirring with a whisk.

Step 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.

Step 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.

Step 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.

Step 6

Spread frosting evenly over cake. Sprinkle cake with toasted coconut.

Ratings & Reviews

Joyous1955's Review

January 05, 2010
Two problems with this recipe. You can't put a kitchenaid stand mixer over a double boiler so the recipe needs to state up front that you need a hand mixer. Secondly, the ground ginger was pointless as it just made the batter look dirty but didn't add any flavour.

Beecks's Review

March 01, 2009
The full amount of ginger is a bit strong, I cut it down a little and it worked out perfectly.