This lovely angel food cake is moist and light as a cloud. Not only is the texture perfect, the flavor is fresh and sweet with orange and vanilla bean glaze drizzled over top. You can even add poppy seeds.
Preheat the oven to 350°F and position the center rack so that there is ample room above for the cake.
In the bowl of a stand mixer, whisk the egg whites, cream of tartar, and salt on medium speed for 6 minutes to form soft peaks. Add 3/4 cup sugar, raise the speed to high, and whip for 2 more minutes to form stiff peaks.
Sift the remaining 3/4 cup sugar with the cake flour. Use a spatula to fold the flour-sugar mixture into the egg foam a little bit at a time. Be gentle.
Use the spatula to spoon the foam into an angel food cake pan. Smooth the top and give the pan a firm tap against the counter to eliminate pockets of air. Bake for 32 minutes until the top turns golden and is firm to the touch. Cool on a rack and invert.
Make the Orange-Vanilla Glaze:
Melt the butter in a small pot over low heat (or in a bowl in the microwave). Once melted, add the sugar, orange juice, vanilla bean seeds (see note), and salt. Whisk vigorously for 2 minutes until very smooth. Drizzle over the inverted cake and sprinkle with poppy seeds for some pizzazz.
Notes
How to Open a Vanilla Bean:Use a pairing knife to slit along the length of the bean (1/2 the bean in this case). Fold it open like a book and use the dull edge of your knife to scrape along the inside of the pod. Tiny black seeds will coat your knife like a paste. Add this to the icing.When to Add the Poppy Seeds:The poppy seeds are primarily for decoration and a little bit of texture. You have to sprinkle them over the icing on the cake while it's still wet or they won't stick.Store:Store this cake on the counter for up to 4 days under a cake dome or giant bowl.