1 ½ cups egg whites (about 1 dozen egg whites), at room temperature
1 ¼ tsp. cream of tartar
½ tsp. salt
1 ½ cups sugar
1 cup sifted unbleached flour
⅛ cup corn starch
½ tsp. pure vanilla extract
½ tsp. pure orange extract
the zest of one orange
Preheat oven to 375 degrees.
Whip the egg whites in the bowl of a stand up mixer with the whisk attachment until foamy.
Add cream of tartar and salt.
Keep whipping until soft peaks form.
With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved. This will take about another 45 seconds.
Sift the remaining ½ cup sugar with the flour and corn starch 3 times.
Carefully fold flour into the egg whites. You want to do this carefully. Towards the end add the vanilla and orange extracts, orange zest, and chopped cranberries folding until the berries are evenly distributed. Don't over do it.
Carefully spoon the batter into an ungreased angel food pan.
Bake for 30 to 35 minutes until light brown on top. Cool the cake in the pan by putting it upside down on your counter if your pan has “feet” if not put it upside down around the neck of a bottle until it cools to room temperature.
Run a long, sharp knife blade between the cake and the pan and loosen the cake out onto a plate.
Sprinkle with powdered sugar before cutting into slices with a serrated knife.
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