Ginger Angel Food Cake
Say you’ve got a sweet tooth and it’s hankering for something light and airy instead of dark and decadent. Or, you’re trying to go a bit on the lower-fat side but still want dessert? Say hello to this Ginger Angel Food Cake recipe from FoodNetwork.com. Spongy and fresh while still being satisfying, we love the lime and ginger-a-fied twist on the usual angel food cake recipe. It’s just perfect!
Ginger Angel Food Cake
Author: Food Network
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- For the cake:
- 1 cup minus 1 tablespoon cake flour
- 1½ cups confectioners' sugar, plus more for topping
- ¼ teaspoon salt
- 11 large egg whites, at room temperature
- 1½ teaspoons cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lime zest
- 3 tablespoons finely grated peeled ginger
- For the sauce:
- 3 half pints raspberries
- ⅓ cup granulated sugar
- ½ teaspoon finely grated lime zest
- 1 teaspoon fresh lime juice
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
- Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
- Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
- Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
Nutrition Information
Calories: 325 Fat: .5 Unsaturated fat: 0 Carbohydrates: 75 Sugar: 57 Sodium: 150 Fiber: 3 Protein: 7 Cholesterol: 0
This angel food cake recipe is pretty much like heaven on a plate, right?! —Jenn