One note here...I hate to admit this but I screwed this cake up! And as much as I would love to pretend like I know all about baking and cakes, I knew nothing about angel food cakes when I made this one and I didn't not turn the pan upside down to cool like I was supposed to, so mine sank a little bit, not too much but some. So, sorry Dianne, that your cake was not perfect. Maybe you don't have the best daughter-in-law in the world after all, it's still close though! At least it tasted good, thats what is important, right? I can try again at Mother's Day if you want! I'm not sucking up...I swear...LOL
The egg whites after 2 minutes of whisking
Egg whites dusted with flour
This is the look your batter will have when you are done
Angel Food Cake
from the Food Network Website
1 3/4 cups sugar, spun in a food processor until fine
1/4 tsp. salt
1 cup cake flour, sifted
12 egg whites, room temperature
1/3 cup warm water
1 tsp. orange extract
1 1/2 tsp. cream of tartar
Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine (or use superfine sugar). Sift half of the sugar with the salt and 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 or stand 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.
You can make a glaze or slice up some fresh fruit for your angel food cake if you want...my work was done at this point though!