Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
Sift together the plain flour and ground ginger, sift it 4 times to get plenty of air in it. Then add 100g of the caster sugar and stir in
In a food mixer whisk up the egg whites, salt and cream of tartar. Once soft peaks form, slowly add 300g of the caster sugar whilst continuing to mix
Once the mixture is glossy add the zest of the limes and the vanilla extract and whisk in
Gently fold the flour and sugar mixture into the egg whites
Pour the mixture into an Angel Food Cake tin and put it in the oven for 35 - 40 minutes
When the cake comes out of the oven, tip the tin upside down to cool
When it is fully cool run a palette knife around the edge and middle of the tin to help the cake come out
Dust it lightly with icing sugar and garnished with some lime zest and chopped crystallised ginger
Store leftovers in an airtight container in a cool place and eat within 3 days