Ingredients

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

Accompaniment:

• sweetened whipped cream and fresh berries

Description

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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