If you've never tried making angel food cake from scratch, I highly recommend giving it a whirl (literally). This angel food cake has an incredibly light texture, enhanced with citrus that is the perfect pairing with fresh berries. This is my adaptation of several angel food cake recipes I've tried over the years.
12 egg whites
1 1/4 cup confectioner's sugar
1 cup all purpose flour
1 1/2 tsp cream of tartar
2 tsp pure vanilla extract
1/4 tsp salt
1 cup granulated sugar
1/2 tsp orange extract
zest of an orange
After separating the egg whites, allow them to sit at room temperature for 45 minutes. This will help develop the right consistency, creating an airy light meringue.
Preheat oven to 350 degrees.
Beat the egg whites, cream of tartar, salt and extracts until soft peaks begin to develop, slowly add the granulated sugar a 1/4 cup at a time until fully incorporated, and continue beating until the meringue develops stiff peaks.
Sift the flour and confectioner's sugar three times, and then lightly fold into the meringue until fully mixed.
*It's important to make sure the dry ingredients are evenly distributed into the meringue but, it is important not to over mix as this will change the texture of the cake.
Pour the batter into an ungreased angel food cake pan, and bake for 40 to 45 minutes until golden, remove from the oven, then turn upside down either on the feet of your angel food cake pan or by inverting it onto a wine bottle, and allow the cake to cool completely before serving.