- 1 cup sifted cake flour
- 1/2 cup cornstarch
- 12 large organic Egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
Preheat oven to 350 degrees.To prepare cake, lightly spoon flour into a dry measuring cup. combine flour and cornstarch, stirring with a whisk. Place 12 Egg whites in a large METAL 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 white mixture and gently fold in. Repeat with remaining flour mixture, 1/4 cup at a time.
Spoon batter into an UNGREASED 10-inch tbe pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 35 minutes or until cake springs back when lightly touched. Invert pan, cool completely. Loosen cake from sides of pan and invert onto a cake plate.
FROSTING: Please see my confetti angel food with whippy pink frosting. You will make this cooked frosting with the following additions: 1/4 teaspoon of coconut extract. Please do not tint pink or color. Top with 3/4 cup flaked sweetened coconut, toasted (Spread in pan and toast for 5 minutes or so in a 350 degree oven, until lightly browned- WATCH carefully).
