Ingredients Jump to Instructions ↓

  1. 1 cup(s) cake flour

  2. 1 teaspoon(s) ground cinnamon

  3. 1 teaspoon(s) ground ginger

  4. 1/4 teaspoon(s) ground allspice

  5. 1 cup(s) confectioners' sugar

  6. 1/4 teaspoon(s) salt

  7. 1 2/3 cup(s) (12 to 14 large)

  8. egg whites

  9. 1 teaspoon(s) cream of tartar

  10. 1 1/2 teaspoon(s) vanilla extract

  11. 3/4 cup(s) sugar

  12. 1/4 cup(s) packed dark brown sugar

  13. Assorted cut-up fresh fruit

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, ginger, allspice, 1 cup confectioners' sugar, and 1/4 teaspoon salt; set aside.

  2. In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and 1/2 teaspoon salt until soft peaks form; beat in vanilla extract. Beating at high speed, sprinkle in sugar and brown sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks. With rubber spatula or wire whisk, fold in flour mixture just until flour disappears. Do not overmix.

  3. Pour batter into ungreased 10-inch tube pan. Bake 30 to 35 minutes until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan.

  4. With metal spatula, carefully loosen cake from pan; place on cake plate. Sprinkle top of cake with confectioners' sugar. If you like, serve with fresh fruit.


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