Ingredients

3 egg yolks
3/4 cup honey
2 tablespoons lemon juice
1 tablespoon finely chopped crystallized ginger
1 teaspoon grated lemon peel
6 egg whites
1 teaspoon cream of tartar
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

Using electric mixer on medium speed, beat egg yolks, 1/4 cup honey and lemon juice 5 to 8 minutes or until light colored and thickened. Stir in crystallized ginger and lemon peel; set aside.
Using electric mixer at medium speed, beat egg whites (be sure to use a clean, dry bowl) and cream of tartar until foamy. Gradually add remaining 1/2 cup honey, continuing to beat at medium speed until honey is incorporated. Increase speed to high and beat until mixture is glossy and stiff peaks form. Add egg yolk mixture to egg whites; fold together.
In small bowl, combine flour, baking powder, nutmeg, ground ginger and salt; mix well. Gently fold dry ingredients into egg mixture, 1/3 at a time. Pour into ungreased 10-cup angel food cake pan; even out batter. Bake at 325 degrees for 35 to 40 minutes, or until top of cake springs back when touched. Remove cake from oven and immediately invert onto glass bottle or metal funnel; cool 1 hour. Remove cake from pan; dust with powdered sugar, as desired. Serve with Pineapple-Kiwi Salsa.

Pineapple-Kiwi Salsa

8-ounce can undrained crushed pineapple
2 medium kiwi, peeled and chopped
1/4 cup honey
1 teaspoon finely chopped crystallized ginger

Directions

Combine all ingredients in a small bowl, cover and refrigerate for up to 1 week. Makes 10 servings.

Nutritional facts per serving: 224 cal., 5 g pro., 50 g carbo., 1 g dietary fiber, 2 g total fat, 64 mg chol., 175 mg sodium.