Maureen's Angel Foods Cake(In memory of Maureen Bauer, who should have never been killed off, but was an angel on earth as well as heaven). I would have loved to be cooking in the old Bauer Kitchen!!
3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract
1 1/2 teaspoons cream of tartar
Preheat oven to 350 degrees. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Carefully spoon mixture into an ungreased 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 an hour before removing from pan. My mom used an old soda bottle, back in the day when pop or soda came in a bottle with a bottle cap. She still has the same bottle she used when we were kids for her cakes now. We always had a angel food cake for our birthdays. When I was older, I had pumpkin pie instead, but I still think of this cake for birthdays. They are great with strawberries too!!