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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.
Cook's Note: Since they're easier to separate use the freshest eggs you can
get.
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