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Delightfully airy and light, this spongy dessert is as heavenly on its own as it is drizzled with a sugary glaze or topped with tart berries. Made without any leavening -- other than air -- this cake gets its lift from stiffly beaten egg whites.

Source: Martha Stewart Living, May 2003



Cook's Notes

Separate egg whites one at a time into a small bowl; pour each into a large bowl before breaking next egg. Angel-food-cake pans have removable bottoms and legs, but a tube pan works, too.

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