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Gingerbread Angel Cake

Heart.Foods's picture
The gingerbread angel cake is a spicy and sweet cake maed with pastry flour and a medley of three spices. Baked with a dough of pastry flour with egg whites along with vanilla and orange peel for flavor, the gngerbread cake is spiced with ginger, cinnamon and allspice.
Ingredients
  Granulated sugar 1 1⁄2 Cup (24 tbs) (Divided)
  Cake and pastry flour 1 Cup (16 tbs)
  Cinnamon 1 Teaspoon
  Ground ginger 1 Teaspoon
  Allspice 1⁄4 Teaspoon
  Egg whites 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Grated orange peel 1 Teaspoon
Directions

In bowl, sift 3/4 cup/175 mL sugar with flour, cinammon, ginger and allspice.
With electric mixer, beat egg whites on medium speed until frothy.
Turn speed to medium-high and continue to beat until opaque and light.
Slowly add remaining 3/4 cup/175 mL sugar, beating constantly.
Add vanilla and orange peel.
Gently fold flour mixture into egg whites in three additions.
Do not overfold, as you do not want to deflate the whites.
Very gently spoon batter into ungreased 10-inch/3 L tube pan.
Bake in preheated 375°F/190°C oven for 35 to 45 minutes, or until cake tester comes out clean and dry and top of cake springs back when lightly touched.
Turn pan upside down onto rack so air can circulate and allow cake to cool.
To remove cake from pan, use a long, thin knife to loosen sides.
Use spatula or knife to loosen bottom (if pan has removable bottom, remove sides and then loosen bottom with knife).

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Dish: 
Cake
Servings: 
12

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