Swirls of fresh orange citrus and smooth vanilla accent this gorgeous, pillowy soft angel food cake.
- 12 large egg whites*, room temperature
- 1 cup all-purpose flour
- 1 3/4 cups superfine sugar**, divided
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tsp fresh orange zest
- 2 tsp fresh orange juice
- 6 drops red food coloring
- 6 drops yellow food coloring
- Position an oven rack on the lowest position and preheat oven to 375F. Make sure that the egg whites are room temperature and place them in a large mixing bowl or the bowl of a stand mixer. In a second bowl, whisk together the flour and 3/4 cup of the sugar and set aside.
- To the egg whites, add cream of tartar, salt, almond extract, and vanilla extract. Beat on medium speed until soft peaks form. Start adding the remaining sugar a little at a time while beating on high until glossy stiff peaks form.
- Very gently fold in the flour/sugar mixture, adding a bit at a time and making sure not to deflate the egg whites.
- Spoon half of the batter into a 10-inch ungreased tube pan. To the remaining batter, add the orange zest, orange juice, and food colorings. Fold gently to combine. Transfer the orange batter to the pan and use a butter knife to cut through the batter, moving the knife through both layers, to slightly swirl the colors.
- Bake on the lowest rack of oven for about 30-35 minutes or until the top is golden. Remove the cake and carefully invert the whole pan onto a cooling rack. Allow to cool upside down for at least an hour.
- Take your time and run a knife between the cake and the pan - including the tube - to gently loosen the cake. Remove the cake from the pan by pushing gently on the removable bottom. Serve slices plain or with fresh fruit, yogurt, or whipped cream.
*Save those egg yolks! Use them in homemade ice cream, custards/yogurts, carbonaras, etc!
**Superfine sugar is often sold as caster sugar. It has a texture somewhere between granulated sugar and powdered sugar. I don't buy superfine sugar, I just use regular sugar and run it through my food processor until it's finer in texture.