Spiced Angel Cake

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 cup butter cooled melted
• 1.3 cups cake flour sifted
• 8 servings crème fraîche 
• 4  egg whites 
• 0.8 teaspoon ground cardamom 
• 0.3 teaspoon ground ginger 
• 1 teaspoon lemon rind 
• 8 servings orange marmalade 
• 0.1 teaspoon salt 
• 1 cup sugar 
• 0.5  vanilla pod 

Equipment

• frying pan
• oven
• whisk
• hand mixer

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.
3. 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.
4. 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.
5. Bake at 350 for 14 minutes or until golden. Cool cake completely.
6. Cut cake into squares. Top each piece with a dollop each of orange marmalade and crme frache.