Angel Food Cake - egg whites

Method

• Preheat oven to 375F.
• 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 remaining 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.