Orange Cardamom Angel Food Cake

In bowl, sift together flour, 3/4 cup (175 mL) of the sugar and cardamom; sift again. Set aside.

In large glass or stainless-steel bowl, beat egg whites until foamy. Add orange juice, cream of tartar and salt ; beat until soft peaks form. Gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. One quarter at a time, sift flour mixture over egg whites, gently folding in each addition until blended. Fold in orange rind and vanilla. Pour into ungreased 10-inch (4 L) tube pan. Run spatula through batter to eliminate any large air pockets.

Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, 40 to 50 minutes. Turn pan upside down; let cake hang by legs attached to pan or on inverted funnel or bottle until completely cooled before removing from pan.

Additional information :

Variation
Lemon Nutmeg Angel Food Cake:
Substitute 3/4 tsp (4 mL) nutmeg for the cardamom; 1 tbsp (15 mL) lemon juice for the orange juice; and 3 tbsp (50 mL) grated lemon rind for the orange rind.

Source : Canadian Living Magazine: November 2005