Ingredients
1 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, or extract of your choice (We used Creme Bouquet)
1 1/2 teaspoons cream of tartar
Directions
Preheat oven to 350 degrees F.In a food processor spin sugar about 2 minutes until it is superfine. Then take half of the sifted sugar, add your salt and the cake flour together and sift. Remember to set the remaining sugar aside.In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract(any extract of your choice), 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.
PLEASE NOTE: Since eggs are easier to separate when they are fresh, use the freshest eggs possible. You can also use eggbeaters egg whites.
Sliced Strawberries
1 32oz container of Strawberries
3 TBS of sugar (*Optional)Wash and clean strawberries. Remove green stems. Using an egg slicer, place strawberry in the middle and press slicer down. Place sliced Strawberries in bowl, add sugar and mix. Refrigerate until ready to use.
Fresh Whipped Cream
1 cup of whipping cream1/4 cup of confectioner's sugar
1 tsp of vanilla
Mix the whipping cream just until peaks start to form. Add sugar and vanilla and continue to mix until solid peaks form.
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