Gingerbread Angel Cake
|Granulated sugar||1 1⁄2 Cup (24 tbs) (Divided)|
|Cake and pastry flour||1 Cup (16 tbs)|
|Ground ginger||1 Teaspoon|
|Egg whites||2 Cup (32 tbs)|
|Grated orange peel||1 Teaspoon|
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 375Â°F/190Â°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).