Cranberry Angel Food Cake

1 1/2 cups egg white ( from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 sups sifted cake flour
1 teaspoon pure vanilla extract
1 tangerine or orange, zested
1 cup fresh or frozen thawed whole cranberries

Glaze
2 tablespoons tangerine or orange juice
2 tablespoons cranberry juice
1 tablespoon egg whites
1 1/2 cup confectioners' sugar

Preheat oven to 375�F.

In a mixer fitted with a whisk attachment or a hand mixer, whip the egg whites until foamy. Add cream of tartar and salt and continue whipping until soft peaks form.

With mixer running, gradually add 1 cup sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the pre sifted cake flour 3 times, to aerate the mixture.

Fold into egg whites, then fold in the vanilla, zest and cranberries. Spoon the batter into an ungreased tube pan. Bake until lightly golden brown, about 30 to 35 minutes.

Cool by hanging the cake upside down in pan around the neck of a bottle until it cools to room temperature. Run a long sharp knife blade around cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan.

Stir all the glaze ingredients together until smooth. Pour glaze over top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving or until icing is hard. Cut with a serrated knife using a sawing motion.

10 to 12 servings