Angel Food Cake


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

    • sweetened whipped cream and fresh berries


    This Classic Spongecake Is Thought To Have Originated With German Settlers—a Thrifty Use Of The Many Egg Whites Left Over After Making Noodles....

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