Ginger Angel Food Cake With Coconut Frosting

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 cup sifted cake flour (4 ounces)
• 1/2 cup cornstarch
• 12 large egg whites
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground ginger
• 1 cup sugar
• 1/4 cup water
• 1/4 teaspoon cream of tartar
• 3 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract
• 3/4 cup sweetened flaked coconut, toasted

Recipe

• 1 preheat oven to 350°f.
• 2 to prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. combine flour and cornstarch, stirring with a whisk.
• 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 mixture; fold together. repeat with remaining flour mixture, 1/4 cup at a time.
• 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°f 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.
• 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°f, about 7 minutes. remove from heat; beat in 1 teaspoon vanilla and coconut extract.
• 6 spread frosting evenly over cake. sprinkle cake with toasted coconut.