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1
Preheat the oven to 350F, with the rack in the center.
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2
Into a medium bowl, sift together flour and 3/4 cup sugar four times; set aside.
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3
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and the warm water on low speed until foamy.
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4
Add salt, cream of tartar, and vanilla; beat on medium-high speed until soft peaks form, about 3 minutes.
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5
While beating, gradually add the remaining 3/4 cup sugar, 1 tablespoon at a time.
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6
Beat on high speed until peaks are stiff and glossy but not dry, about 2 minutes (do not overmix).
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7
Transfer mixture to a large bowl.
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8
Sift flour mixture over egg-white mixture in six parts, quickly but gently folding it in with a rubber spatula after each addition.
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9
Gently transfer batter to an ungreased 10-inch tube pan.
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10
Run a knife through the batter to release any air bubbles, and smooth with a small offset spatula.
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11
Bake until cake is golden brown and springs back when touched, 35 to 40 minutes.
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12
Invert pan onto its legs and let cool completely, about 1 hour.
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13
Carefully run a large offset spatula around the sides of the cake to loosen, then invert onto a wire rack.
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14
Cake can be kept in an airtight container at room temperature for up to 4 days.
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15
Follow instructions for Classic Angel Food Cake, sifting 1/4 cup Dutch-process cocoa powder and 1 teaspoon baking powder along with the flour and 3/4 cup sugar.
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16
Once cake is completely cool, place on a wire rack set over a parchment-lined baking sheet.
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17
Slowly pour Mocha Glaze (page 389) evenly over the top of the cake, guiding it with a spoon and letting some drip down the sides.
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18
Once the batter is transferred to the pan, run a knife through it to help release any air bubbles.
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19
This will result in a cake with a very fine crumb.
