1 cup cake flour, sifted
1 ½ cups granulated sugar, divided
1 cup powdered sugar, sifted
12 large egg whites, at room temperature
1 ½ teaspoons cream of tartar
½ teaspoon salt
Orange Zest
1 teaspoon vanilla extract
2–3 tablespoons fresh orange juice
Preheat the oven to 350°F (175°C), keep an ungreased 10-inch tube pan ready.
Whisk cake flour and ½ cup of granulated sugar together in a bowl. Zest an orange.
Add egg whites. cream of tartar and salt in a bowl and beat until stiff peaks form. Add remaining granulated sugar gradually and beat well.
Fold flour and sugar mixture into the beaten egg whites in batches. Add orange zest, vanilla and fold gently.
Spoon the batter into tube pan and bake for 40 minutes. Once baked, invert on a cooling rack. Let cool.
Whisk powdered sugar, orange juice, and orange zest in a bowl until smooth. Drizzle it on the cooled cake.
Slice the glazed cake and serve with the side of vanilla ice cream, whipped cream or fresh fruits.