RECIPE: ANGEL FOOD CAKE  

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This classic spongecake is thought to have originated with  
German settlers—a thrifty use of the many egg whites left  
over after making noodles. Apocryphal perhaps ... delicious  
nonetheless.  


1 1/2 cups large egg whites (10 to 11)  
1 tablespoon warm water  
1 cup sifted cake flour (not self-rising; sift before  
measuring)  
1 1/4 cups superfine granulated sugar  
1 tablespoon ground ginger (optional)  
2 teaspoons vanilla  
1 teaspoon cream of tartar  
1/2 teaspoon salt  

Special equipment: a 10- by 4-inch tube pan with removable  
bottom and a standing electric mixer  

Accompaniment: sweetened whipped cream and fresh berries  

Preheat oven to 375 degrees F.  

Put whites and water in a very clean large metal bowl and  
swirl over simmering water or a gas flame until barely warm.  
Sift together flour, 1/4 cup sugar, and ginger 4 times onto  
a sheet of wax paper.  

Beat whites in standing electric mixer on medium speed until  
frothy. Add vanilla, cream of tartar, and salt. Increase  
speed to medium-high and beat just until soft peaks begin  
to form. Gradually beat in remaining cup sugar, 2 tablespoons  
at a time, occasionally scraping down side of bowl. Increase  
speed to high and beat until stiff, glossy peaks form. (Do  
not overbeat.) Sift one third of flour mixture over whites.  
Beat on low speed just until blended. Sift and beat in re-  
maining flour in 2 more batches.  

Gently pour batter into ungreased tube pan and smooth top.  
Run a rubber spatula or long knife through batter to  
eliminate any large air bubbles.  

Bake cake in lower third of oven until golden and a tester  
comes out clean, about 40 minutes. Remove cake from oven  
and immediately invert pan. (If pan has "legs," stand it  
on those. Otherwise, place pan over neck of a bottle.) Cool  
cake completely, upside down. Turn pan right side up. Run a  
long, thin knife around outer edge of pan with a smooth (not  
sawing) motion. Do the same around center tube.  

Remove outer rim of pan and run knife under bottom of cake  
to release. Invert to release cake from tube, and invert  
again onto a serving plate.  

Serve cake with whipped cream and berries.  

Cooks' notes:  
* Angel food cake was traditionally torn apart using 2  
forks or a many-pronged cake breaker to preserve its prized  
texture; however, gently sawing with a modern serrated knife  
also works well.  

* Cake may be made 1 day ahead and kept, covered, at room  
temperature.  


Yield: Serves 8  
Category: Desserts  
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