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Toasted Ginger-Cardamom Angel Food Cake*

Serves 10

12 egg whites (2 C)
1/4 tsp salt
1 tsp cream of tartar
1-1/2 C sugar, sifted
1 C sifted cake flour
1/2 tsp ground ginger
1/3 tsp ground cardamom
Orange Sauce
Caramelized Raspberries

Mix 1/2 C sugar with cake flour, ginger, and cardamom; set aside. Beat whites until foamy. Add the salt and cream of tartar. Gradually add the cup of sugar, beating constantly until soft peaks form. Sift the flour and sugar mix over the whites and gently fold in. Pour batter into a 10-inch tube cake pan.

Bake at 350° for 35 to 45 minutes, or until a straw inserted into the center comes out clean. Invert the pan and cool completely before removing the cake.

Cut into 1-inch slices, using a serrated knife. Arrange on a cookie sheet and toast each side briefly under the broiler until brown be careful they don’t burn). Pour 2 T warm Orange Sauce over each slice. Garnish with Caramelized Raspberries.

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