Orange-Infused Angel Food Cake

Preheat oven to 350 degrees F.

Sift the granulated sugar and set aside. In another bowl, sift together the cake flour, 1/4 cup of the sifted sugar and salt. Sift this mixture two more times. Set aside.

In stand mixer with whisk attachment, whip egg whites, water and lemon juice until frothy, about 3-4 minutes. Add cream of tartar and beat until stiff. Fold in vanilla and orange extracts. Whip in the reserved 1 cup of sifted sugar, one tablespoon at a time. Gently fold in 1/4 of the flour mixture quickly. Continue to fold the rest of the flour mixture. Fold in the orange zest.

Pour into a 9-inch tube pan and bake for 45 minutes. Remove from oven, invert the pan and cool for an hour. To remove from pan, slide a knife around the edge of pan and push cake out from the bottom of the pan.

Serve with fresh berries and whipped cream.