Ginger Ginger Cake

Adjust a rack 1/3 up from bottom of oven and preheat oven to 350F. Butter a
10×4 1/4-inch angel food tube pan (it may be a 1 piece non-stick pan) with
an 18 cup capacity; butter pan even if it has a non-stick finish. Dust it
all over with fine, dry bread crumbs, invert over paper and shake out
excess crumbs and set the pan aside. Sift together the flour and baking
soda and set aside. Cut the candied ginger into 1/4 to 1/3-inch pieces and
set aside. Grate the fresh ginger and set aside. In the large bowl of an
electric mixer, beat butter until soft. Gradually beat in the grated fresh
ginger and 2 1/4 cups of the sugar (reserving the remaining half cup).
Then, beat in the egg yolks. On low speed, gradually add the sifted dry
ingredients in two additions, alternately with the sour cream in one
addition. Remove the bowl from the mixer. Stir in half of the diced,
candied ginger (reserve the remainder). Set aside. In the small bowl of the
electric mixer (with clean beaters) beat the egg whites until they hold a
soft shape. Reduce the speed to moderate and gradually add remaining half
cup of sugar. Then increase the speed again and beat only until the whites
hold a peak when the beaters are withdrawn. In three additions, fold the
whites into the batter; with the first 2 additions, fold only partially,
don’t be too thorough and with the last addition, do not fold more than
necessary to incorporate the whites. Turn into the prepared pan and smooth
the top. Sprinkle the reserved candied ginger on top. Bake for about 1
hour, or, until a cake tester inserted gently into the cake comes out
clean. (The cake will not rise to the top of the pan). Let the cake cool
in the pan for 10 to 15 minutes. (The cake will sink about 1 inch as it
cools). Then cover the pan with the cakeplate and, holding the pan the
plate firmly together, turn them over and remove the pan and let the cake
cool. This is a Maida Haetter recipe. *a piece 3 to 4 inches long and
about 1 inch thick