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1
Preheat oven to 325.
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2
In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar.
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3
Make well in center of flour mixture.
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4
Add oil, egg yolks, orange zest and juice and 1/4 cup cold water; whisk batter until smooth.
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5
Using an electric mixer, beat egg whites and cream of tartar until soft peaks form.
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6
Gradually add remaining 1/2 cup sugar (1 tablespoon at a time); continue to beat until stiff peaks form.
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7
Using a rubber spatula, gently fold half of egg-white mixture into batter.
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8
Fold in remaining egg white mixture just until combined (do not overmix).
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9
Pour batter into a 10-inch footed angel food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, about 55 minutes to 60 minutes.
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10
Remove from oven; invert, still in pan, onto a baking sheet.
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11
Cool completely.
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12
Run a knife around edge and center to release cake.
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13
Serve topped with Vanilla Whipped Cream and Candied Orange Zest, if desired.
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14
Vanilla Whipped Cream:.
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15
In a medium bowl, using an electric mixer or whisk, beat 1 cup heavy cream, 1 tablespoon sugar and 1/2 teaspoon pure vanilla extract until soft peaks form.
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16
Serve immediately.
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17
Candied Orange Zest:.
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18
Using a vegetable peeler, remove zest of 1 orange in long strips; thinly slice lengthwise.
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19
In a small saucepan, combine 1/2 cup sugar and 1 cup water; bring to a boil over high.
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20
Add zest and reduce heat to medium.
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21
Cook until zest is softened, about 15 minutes.
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22
With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool.
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23
Toss zest with 2 tablespoons sugar.
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24
Store in an airtight container at room temperature up to 1 day.
