Angel Food Cake

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (room temperature)
1/3 cup warm water
1 teaspoon orange extract (or one of choice)
1 1/2 teaspoons cream of tartar

Preheat oven to 350�F.

In a food processor spin sugar until it is superfine. Sift half of the sugar with the salt and the cream of tartar, setting the remainder aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water and orange extract. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously.

Once you have achieved medium peaks, sift in enough flour to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour is incorporated. Carefully spoon mixture into an ungreased, two part 10-inch tube pan.

Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry). Cool upside down on cooling rack for at least 1 hour before removing from pan.

Cook's Note: Since they're easier to separate, use the freshest eggs you can get.

Yield: 1 cake