Introduction

This Easy Gingerbread Tiramisu combines the light, airy texture of angel food cake with the warm, spicy notes of gingerbread. Topped with a fluffy meringue frosting, it’s a delightful twist on classic tiramisu that’s perfect for the holidays or any special occasion.

The image shows several slices of white cake with colorful sprinkles inside, placed on a white plate. Each slice has one thick layer of soft cake with a fluffy texture, dotted with red, blue, yellow, green, and orange sprinkles baked into it. The outside of the cake is covered with a thick layer of white whipped cream frosting that is piped around the edges in soft, wavy patterns. More colorful round sprinkles are scattered on top of the frosting and a few are spread around the plate on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large egg whites, room temperature (13 oz)
1 1/2 cups sugar, divided
3/4 cup plus 1 tbsp cake flour
1 tsp vanilla extract
Pinch cream of tartar
1/8 tsp salt
1/3 cup rainbow sprinkles
1 1/4 cups sugar (for frosting)
6 large egg whites (6 oz, for frosting)
3/4 tsp vanilla extract (for frosting)
1/2 tsp kosher salt (for frosting)

Instructions

Step 1: Preheat the oven to 350°F and prepare an ungreased 9-inch tube pan. Sift the cake flour 4-5 times into a medium bowl to aerate it. Add 3/4 cup of sugar and the rainbow sprinkles to the sifted flour, then combine thoroughly with a fork.
Step 2: In a stand mixer bowl, combine 12 egg whites, cream of tartar, 1 tsp vanilla extract, and salt. Beat on medium speed until frothy, about 2 minutes. Gradually add 3/4 cup sugar, 1 tbsp at a time, waiting to count to 10 between additions. Continue beating until stiff, shiny peaks form.
Step 3: Gently fold one third of the flour mixture into the meringue. Repeat twice more with the remaining flour mixture in two additions, folding carefully to avoid deflating the batter.
Step 4: Pour the batter into the tube pan and smooth the top. Tap the pan gently once on the counter to release large air bubbles. Bake for 45-50 minutes, or until a skewer inserted in the center comes out clean.
Step 5: Immediately invert the cake upon removing it from the oven to prevent sinking. Let it cool completely in the pan, then loosen the edges with a thin knife and remove the cake.
Step 6: To prepare the frosting, combine 6 egg whites and 1 1/4 cups sugar in a heatproof bowl. Place the bowl over simmering water (make sure the water doesn’t touch the bowl). Whisk constantly until the sugar dissolves and the mixture is hot to the touch.
Step 7: Remove from heat and transfer to a stand mixer. Whip on medium-high until the meringue has cooled, doubled in volume, and is light and fluffy. Mix in 3/4 tsp vanilla extract and 1/2 tsp kosher salt. Whip a little longer for soft, stable peaks if desired.
Step 8: Frost the cooled gingerbread cake with the meringue frosting shortly before serving.

Tips & Variations

For a more traditional gingerbread flavor, add 1 tsp ground ginger, 1/2 tsp cinnamon, and 1/4 tsp ground cloves to the flour mixture.
Use rainbow sprinkles or substitute with crushed candied ginger for added texture and flavor.
Ensure egg whites are at room temperature before beating for the best volume and texture.
Be careful when folding the flour mixture to maintain the airiness of the batter.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the frosting moist by covering the cake tightly with plastic wrap or an airtight container. Let the cake come to room temperature for about 20 minutes before serving. If the frosting softens too much, briefly chill the cake to firm it up.

How to Serve

A sliced cake sits on a round white plate placed on a white marbled surface, showing three main layers: the outer layer is a thick, fluffy, toasted meringue with peaks and swirls browned on the edges, sprinkled with small colorful sprinkles; inside, the middle layer is plain white meringue, and the innermost cake layer is dense and cream-colored, mixed with bright, small confetti-like sprinkles creating a fun, colorful pattern throughout. In the foreground, a metal knife with a wooden handle rests on the surface, smeared with some of the toasted meringue. In the blurred background, white dishes and a white bowl are faintly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, but it will require extra effort. Use a hand mixer to beat the egg whites and sugar, and whisk the frosting over simmering water vigorously by hand until thick and shiny. It may take longer to achieve stiff peaks.

Can I use regular flour instead of cake flour?

Cake flour gives the cake its delicate, tender texture. If you don’t have cake flour, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons cornstarch. Sift well before using.