Preheat oven to 350 degrees F.
In a food processor
spin sugar about 2 minutes until it is superfine. Sift
half of the sugar with the salt the cake
flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk
to thoroughly combine egg whites, water, orange extract, and cream of tartar
. After 2 minutes, switch to a hand mixer
. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust
the top of the foam
. Using a spatula
fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan
. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer
should come out dry).
Cool upside down on cooling rack
for at least an hour before removing from pan.
Cook's Note: Since they're easier to separate use the freshest eggs
you can get.