Vanilla Angel Food Cake Recipe

WITH MANGO GINGER SAUCE

Deliciously low-fat cake recipe.

1 1/2 cups 1 cup 1/2 tsp 1 1/2 cups 2 tsp 1 tsp 2 tsp Mango Ginger Sauce 2 3/4 cups 2 TB 1/4 cup 2 tsp

Sugar Cake flour Salt Egg whites ( about 11 large ) Warm Water Cream of tartar Vanilla Extract Mangos ( Finely chopped, peeled and pitted ) Sugar Crystallized Ginger ( Chopped ) Fresh Lime juice

Powdered sugar
Thinly sliced crystallized ginger (optional)

Oven Temp ~ 350°        Baking Time ~ 45  Min. Pan Type ~ 12 cup angel food pan

Preheat oven.

Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.

Transfer batter to un-greased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).

Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.

Using knife, cut around sides and center tube of pan to loosen cake. Push up cake. Cut cake from bottom of pan. Transfer to platter. Dust cake with powdered sugar. Garnish with crystallized ginger, if desired. Serve with Mango-Ginger Sauce.

MANGO GINGER SAUCE

Place 1 cup chopped mangoes in medium bowl. Combine remaining 1 3/4 cups chopped mangoes and sugar in processor. Puree until smooth. Add to bowl with chopped mangoes. Stir in crystallized ginger and lime juice. Let stand at least 30 minutes.