Ingredients

21⁄4 cups cake flour
11⁄2 cups granulated sugar, divided
1 tablespoon baking powder
1⁄4 teaspoon salt
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped orange zest
1⁄2 cup orange juice
1⁄4 cup fresh lemon juice
1⁄4 cup frozen orange juice concentrate, thawed, not reconstituted
1⁄2 cup flavorless vegetable oil
11⁄2 teaspoons vanilla extract
1⁄2 teaspoon almond extract
2 large egg yolks
7 large egg whites
1⁄4 teaspoon cream of tartar
powdered sugar for dusting

Instructions

Preheat oven to 325°F. Cut a ring of parchment to fit around the top of a 10-inch angel food pan and place it in the pan. Place the flour, 11⁄4 cups of the sugar,
baking powder, and salt in a large mixing bowl. Mix on speed 1 to blend and aerate, 10 seconds. Make a well in the center of the flour mixture. Place the zests, juices, orange juice concentrate, oil and extracts and mix on speed 3 for 30 seconds; scrape the bowl. Add the yolks and mix on speed 3 for 30 seconds longer; scrape the bowl and reserve. Place the egg whites and cream of tartar in a second bowl (stainless, glass or copper, not plastic). Use the chef’s whisk to beat on speed 7 until soft peaks form, about 11⁄2 minutes. After soft peaks form, add the remaining 1⁄4 cup of sugar, 1⁄2 tablespoon at a time, until the egg whites are stiff and shiny but not dry, 3 to 4 minutes. Stir 1 cup of the egg whites into the reserved batter, then gently fold the remaining egg whites into the batter, one third at a time. Gently spoon into the prepared pan and bake in the preheated oven for 60 to 70 minutes, until a cake tester comes out clean when tested. Invert the pan immediately onto a wire rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack; remove parchment. Dust with powdered sugar before serving.

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