Orange Angel Food Cake

Preheat oven to 350F.  Light spray a bundt pan with cooking spray and set aside.

2 cups superfine sugar, divided

1 1/3 cups sifted cake flour 

1 1/2 cups egg whites, room temperature (approx. 10-12 eggs)

3/4 tsp salt

1 1/2 tsp cream of tartar

3/4 tsp pure vanilla extract

1 1/2 teaspoons grated orange zest

Combine 1/2 cup of sugar with flour and sift together (Ina says 4x but I did it 1x).

In the bowl of an electric mixer place egg whites, salt and cream of tartar.  Using whisk attachment beat on high until the eggs make medium-firm peaks.  With the mixer on medium speed add in the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk with mixer for several minutes until mixture is thick and shiny.  Whisk in the vanilla and orange zest and continue to whisk until very thick, about 1 minute more.  Remove bowl from mixer.

Egg Whites - thick and shinyEgg Whites – Thick & Shiny 
Using a rubber spatula, fold in about 1/4 of the flour mixture.  Continue adding flour in fourths folding in with rubber spatula until it is all incorporated.

Pour the batter into the prepared pan and smooth the top.  Bake for 35-40 minutes until the cake springs back when touched lightly.

Remove and let cool.  Use small rubber spatula to loosen cake from center and sides and invent onto cake plate or cooling rack.

Now sit down and enjoy a piece of this and celebrate whatever quirks make you the unique individual you are.