Angel Food Cake

This is another version of Chiffon Cake but it's more cloudy, fluffy & SWEET

Ingredients:
1¾ cups castor sugar

¼ tsp salt

1 cup cake flour, shifted

12 egg whites

1 tsp orange extracts or extract of your choice

½ tsp vanilla

1½ tsp cream of tartar

Directions:

1. Preheat oven to 180 C.   Sift half of the sugar with the salt & cake flour together & set aside.
2. In a large bowl, use a balloon whisk to thoroughly combine egg whites, warm water and orange extract until frothy.   Add cream of tartar & whisk on high speed.  Add the remaining sugar slowly into the egg whites & continue to whisk at medium speed to medium peaks
3. Using a spatula fold in gently into the foam.  Continue until all the flour mixture is incorporated.
4. Pour into a 22cm ungreased or line tube pan.   Bake for 40-45 minutes before checking for doneness with a wooden skewer.
5. Remove from oven, invert & leave to cool completely before removing cake from the tin.