Ingredients:

  • 12 large egg whites
  • 1.5 tsp cream of tartar
  • 1 cup superfine sugar
  • 1 cup cake flour
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp fresh orange zest

Instructions:

  1. Preheat oven to 325°F (160°C). Ensure the 10-inch angel food cake pan is completely clean and ungreased.
  2. Beat egg whites and cream of tartar on medium speed until foamy. Gradually increase to high, adding half of the superfine sugar one tablespoon at a time until stiff, glossy peaks form.
  3. Gently fold in the vanilla extract and orange zest using a rubber spatula.
  4. Sift the remaining sugar, cake flour, and salt over the egg whites in three separate batches. Gently fold with a cut-and-turn motion until no flour streaks remain.
  5. Spoon the batter into the pan, smoothing the top. Bake for 40–45 minutes until the top springs back and the cake pulls away slightly from the sides.
  6. Immediately turn the pan upside down (using the pan's feet or balancing the tube on a bottle) and let cool completely for at least 2 hours.
  7. Run a thin knife around the edges and center tube to release the cake from the pan.