Ingredients
7 large eggs
375 ml (1 1/2 cups) granulated sugar
45 ml (3 tbsp) warm water
10 ml (2 tsp) pure vanilla extract
1 ml ( 1/4 tsp) table salt
375 ml (1 1/2 cups) all-purpose flour
Berry sauce or Creamy Chocolate Topping
(recipe follows), optional garnishes
For orange version: Substitute 45 ml (3 tbsp) orange juice for the water, and add 10 ml (2 tsp) finely grated orange zest with yolks.

Directions
1. Position oven rack on the middle rung. Heat oven to 175 C (350 F). Have ready a 25-centimetre (10-inch) tube pan with straight sides and, preferably, a removable bottom. (This is an angel food cake pan.) If yours doesn’t have a removable bottom, line bottom with parchment paper. Some tube pans have small "legs" that protrude from the top rim of the pan. These little legs allow the pan to be inverted for the cooling process without crushing the cake. If your pan doesn’t have legs, select a slender long-necked bottle (a vinegar or beer bottle) that will slide easily into the centre hole of the tube pan. Once the cake is baked, invert the pan onto the bottle and let cool as directed. Do not grease pan. 

2. Separate egg yolks from whites, placing each in large bowl. To yolks, add 250 ml (1 cup) of the sugar, the warm water, and the vanilla. Beat with an electric mixer (stand mixer fitted with whisk attachment or handheld mixer) on medium-high speed until the mixture is pale yellow and tripled in volume, about 3 minutes. When the whisk or beaters are lifted, the mixture will fall back into the bowl and form a ribbon; it should linger a bit on the surface. 

3. In medium bowl, using a clean whisk attachment or beaters, beat the whites with the salt on medium-high speed until soft peaks form. Gradually add the remaining 125 ml (½ cup) sugar and beat until the whites are glossy and form medium-firm peaks (the peaks will hold their shape but the tips will flop over). 

4. Using rubber spatula, scoop about one-fourth of beaten whites into yolk mixture. Gently stir just until combined. Sprinkle flour over the top and fold until blended. Gently fold in remaining beaten whites just until blended. Scrape the batter into the prepared pan, spread it evenly, and smooth the top. 

5. Bake until the top is golden brown and toothpick or cake tester inserted in the centre comes out clean, about 55 minutes. Remove from oven and immediately turn pan upside down and rest it on its legs (or slide it onto the bottle) directly on the counter. Leave the pan upside down until the cake has cooled completely, about 3 hours. When the cake has cooled, run a long, thin knife around pan sides and tube sides to loosen cake. If using pan with a removable bottom, remove outer ring and set the cake on the work surface. Run knife between the cake and bottom of pan and carefully lift and remove cake from pan and set on flat serving plate. If using a pan without a removable bottom, invert cake onto a rack, lift off pan, and place cake upright on flat serving plate. 

6. To serve, cut into slices with serrated knife. Accompany with berry sauce or chocolate topping, if desired.
Makes one 25 centimetre (10-inch) cake, or 12 servings.

Creamy Chocolate Topping
300 ml (1 1/4) cups heavy cream
150 ml ( 2/3 cup) confectioners’ sugar
50 ml ( 1/4 cup) unsweetened Dutch- process cocoa powder, sifted if lumpy
5 ml (1 tsp) pure vanilla extract
In large bowl, combinecream, confectioners’ sugar, cocoa powder and vanilla. Stir to moisten cocoa powder. Cover with plastic and refrigerate for at least 2 hours or for up to 3 days. Beat with electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-high speed until firm peaks form when the beaters are lifted. Serve each slice with dollop of the topping or spoon it on top of the cake and spread evenly.
 

Source: The Weekend Baker by Abigail Johnson Dodge