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Orange Angel Cake

1 c flour (sifted)
1/2 c icing sugar
1/2 tsp salt
1 1/2 c room temperature egg whites (about 10 or 11 eggs)
1 tsp vanilla
1 tsp orange extract
1 Tbls finely grated orange peel
1 1/2 tsp. cream of tartar
1 c granulated sugar

Sift the flour, icing sugar and salt together four times.

Place the egg whites in a large bowl. Add the vanilla, orange
extract and peel. Beat egg whites until foamy. Add the cream of
tartar and keep beating until firm but still glossy. Add the gr.
sugar 2 Tbls. at a time to the egg whites. Continue beating until
the cling to the sides of the bowl and are stiff but not dry. Fold
in flour mixture a little at a time. Do not stir! Spoon batter
into ungreased tube pan. cut through batter to release any air
bubbles and gently smooth top.

Bake at 350 degrees F for 45-50 minutes or top springs back when
gently touched. Cool upside down. Top with Orange Glaze.

Orange Glaze

1 1/4 c. icing sugar
1/2 c. orange juice
1 tsp. vanilla
grated peel of one orange

Mix all ingredients together with a wooden spoon and spread on top
of cake, allowing some to dribble down the sides.


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