Spiced Angel Cake

• 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
• Creme fraiche

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 350u0b0 for 14 minutes or until golden. Cool cake completely. Cut cake into squares. Top each piece with a dollop each of orange marmalade and creme fraiche.

vanilla bean, lemon rind, butter, egg whites, sugar, cake flour, baking powder, ground ginger, ground cardamom, salt, orange marmalade, crueme fraueeche

Taken from www.myrecipes.com/recipe/spiced-angel-cake (may not work)