1 cup cake flour
1 1/2 cups sugar
1 4-inch piece fresh ginger, peeled and quartered
2 cups egg whites (about 16 large), at room temperature
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt

Directions:
Heat the oven to 350°F. In a medium bowl, whisk together the flour and 3/4 cup of the sugar. In a food processor, combine the ginger and 1/4 cup of the sugar. Process to a thick paste.

In a large bowl, using an electric mixer on medium speed, beat the egg whites until foamy. Beat in the cream of tartar and salt. Increase the speed to high and gradually beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Continue beating until the whites hold soft peaks when the beaters are lifted, about 8 minutes.

Sift the dry ingredients into the egg whites in two batches, beating on low speed until just combined. Do not overmix. Add the ginger paste and blend on the lowest speed. Scrape the batter into an ungreased 10 inch tube pan. With a rubber spatula, cut through the center of the batter to eliminate air pockets.

Bake the cake in the middle of the oven until a toothpick stuck in the center comes out clean, about 35 minutes. Invert the pan until the cake is completely cool. Run a long, thin knife around the side of the cake and unmold it onto a serving plate.

Makes one 10 inch cake.

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