Ingredients 12 large egg whites 1 cup all-purpose flour 1-3/4 cups sugar, divided 1-1/2 teaspoons cream of tartar 1/2 teaspoon salt
1 teaspoon almond extract 1 teaspoon vanilla extract 1 teaspoon grated orange zest 1 teaspoon orange extract 6 drops red food coloring, optional 6 drops yellow food coloring, optional
Directions Leave egg whites in a big bowl at room temperature for 30 minutes. Sift flour and 3/4 cup sugar twice; set aside.
Add cream of tartar, salt, almond, and vanilla extracts to egg whites; beat on medium speed until soft peaks form. Add remaining sugar, 2 teaspoons at a time, and beat on high until stiff glossy peaks form and sugar dissolves.
Put half the batter in an ungreased 10-inch tube pan. Orange zest, essence, and food colorings can be added to the remaining batter. Spoon orange batter over white batter. Knife-cut both layers to swirl orange and remove air pockets.
Bake on the lowest oven rack at 375° for 30–35 minutes until gently browned and dry. Invert pan and let cool for 1 hour. Knife around pan sides and middle tube. Serve cake on a dish.
Nutritional Info 1 slice: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 116mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 4g protein. 2 starch diabetic exchanges.