1 ½ cups sifted cake flour OR 1⅓ cups sifted all purpose flour
1½ teaspoons baking powder
½ teaspoon salt
6 egg whites (room temperature)
½ teaspoon cream of tartar
Orange Glaze
2 cups icing sugar
Pinch of salt
1 tablespoon grated orange rind
3 tablespoons orange juice (approximately)
Instructions
Cake
HEAT oven to 325 degrees F. Have an ungreased 10-inch tube pan ready.
BEAT egg yolks in small bowl with electric mixer until very thick and fluffy, about 5 minutes at high speed. Add sugar gradually, beating well after each addition. Turn mixer speed to low and beat in water, vanilla and almond extract.
SIFT measured flour, baking powder and salt together onto waxed paper and add to egg yolk mixture. Beat on low speed until smooth, scraping down the sides of the bowl often
WASH beaters very carefully to be sure all egg yolk mixture is removed. Beat egg whites and cream of tartar in large mixer until stiff. Add ½ of the egg mixture to the egg yolk mixture and fold together with a rubber scraper. Turn the blended mixture into the bowl containing the remaining egg white mixture and fold the two mixtures together gently but quickly.
POUR batter into the tube pan. Bake 60 to 65 minutes or until top springs back when touched lightly. Invert immediately on a funnel or the neck of a bottle and let hand upside down until cool. Turn out on cake plate, leaving top side down if you are icing the cake or turning top side up if you are serving it plain.
Orange Glaze
COMBINE all ingredients, adding enough orange juice to make mixture thin enough to run a little
SPREAD thinly on top of cake letting excess run down the sides.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/?p=5070