Angel Food Cake

• 1 1/2 cups egg whites (approximately 11 extra-large eggs)
• 1 cup cake flour
• 1 1/2 cup sugar
• 1 teaspoon allspice
• 1 teaspoon cream of tartar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon confectioners' sugar

1. Set the egg whites out about one hour ahead.
2. Preheat the oven to 350 degrees.
3. Combine the flour with the half-cup of sugar and the allspice.
4. Sift four times.
5. Set aside.
6. In a large mixing bowl, beat the egg whites, cream of tartar and lemon juice together, with an electric mixer on high speed, until they hold a soft peak.
7. Begin adding the remaining one cup of sugar, a quarter cup at a time, until all the sugar is blended.
8. Using a rubber spatula, gently fold in the flour mixture until it is completely incorporated.
9. Give it a few extra folds just to be sure all the flour is really mixed in, but be careful not to overmix.
10. Gently scoop the batter into an ungreased angel food cake pan.
11. Smooth the batter with the rubber scraper.
12. Bake for 40 to 50 minutes, until the top is dark golden brown.
13. When baked, remove the cake from the oven and invert it, with the pan at least an inch above the counter.
14. If your pan doesn't have metal feet, set the pan onto four inverted teaspoons or bowls.
15. Remove the cake after it has completely cooled by slipping a fork down the side between the cake and the pan in several places.
16. Once the cake is loosened, gently pull it out of the pan.
17. Dust with confectioners' sugar and serve with ice cream and fresh berries.

egg whites, cake flour, sugar, allspice, cream of tartar, freshly squeezed lemon juice, sugar

Taken from cooking.nytimes.com/recipes/11231 (may not work)