OLD-FASHIONED ANGEL FOOD CAKE

  After making the egg yolk-filled ravioli, I was left with two jars of egg whites.  The first thing that comes to mind, at least for me, is to make an Angel Food cake.  This cake is what I always requested on my birthdays.  The only difference was, my mother covered the cake in a fluffy cloud of seven-minute frosting.  I dusted this Angel Food cake with Confectioners' sugar and served it with freshly-whipped cream and fresh raspberries.  Take your time sifting small amounts of flour into the beaten egg whites, and fold the flour gently, but thoroughly.

                            OLD-FASHIONED ANGEL FOOD CAKE
                                       adapted from Saveur Magazine

• 1 cup sifted cake flour
• 1 1/4 cups granulated sugar
• 1 1/2 cups egg whites
• 1 1/2 teaspoon cream of tartar
• 1 teaspoon pure vanilla
• 1/2 teaspoon salt
1.  Sift and measure the flour.  Sift three more times.
2.  Place into a large mixing bowl the egg whites, 2 tablespoons cold water, cream of tartar, vanilla, and salt.  Start whipping the whites and when they become frothy, start adding the sugar, tablespoon by tablespoon, and beat until the whites are shiny and hold soft peaks. Watch closely.  You do not want to over beat the whites or they will become  stiff and dry.
3.  Sift the flour, about 3 tablespoons at a time, into the egg whites and fold gently until smooth.  Continue to sift and fold, until all of the flour has been incorporated into the egg whites.  Pour the batter into an ungreased 10-inch tube pan and bake in a preheated 325˚F oven for  one hour.
4.  Invert the cake onto a bottle and cool completely before removing it from the pan.  Sprinkle with Confectioners' sugar.