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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Too rich to be angel food cake, too light to be shortbread, this mildly fragrant dessert is a Coastal Living staff favorite. Ingredients:
1/2 vanilla bean |
1 teaspoon lemon rind |
1/2 cup butter, melted and cooled |
4 egg whites |
1 cup sugar |
1 1/4 cups sifted cake flour |
3/4 teaspoon baking powder |
1/4 teaspoon ground ginger |
3/4 teaspoon ground cardamom |
1/8 teaspoon salt |
orange marmalade |
crème fraîche |
Directions:
1. Split vanilla bean lengthwise; scrape out seeds. Stir seeds and lemon rind into butter.
2. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (5 to 6 minutes). Fold butter mixture into the meringue.
3. Whisk together flour and next 4 ingredients. Gently fold dry ingredients into meringue. Carefully spoon batter into a lightly greased 15- x 10-inch jellyroll pan; spread to edges of pan.
4. Bake at 350° for 14 minutes or until golden. Cool cake completely. Cut cake into squares. Top each piece with a dollop each of orange marmalade and crème fraîche.
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