Margarita Angel Cake

Ingredients

• 1 cup cake flour sifted
• 1 teaspoon cream of tartar 
• 12 large egg whites 
• 1.5 teaspoons juice of lime fresh
• 3 tablespoons juice of lime fresh
• 2 tablespoons lime rind grated
• 0.5 teaspoon salt 
• 1.5 cups sugar divided
• 3 tablespoons sugar 
• 3 tablespoons tequila 
• 3 tablespoons triple sec orange-flavored ( liqueur)
• 2 teaspoons vanilla extract 
• 3 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• blender
• spatula
• skewers
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and 3/4 cup sugar, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and salt; beat until soft peaks form.
6. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in rind, vanilla, and 1 1/2 teaspoons juice.
7. Sift 1/4 cup flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
8. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
9. Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate.
10. To prepare glaze, combine 3 tablespoons sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Pierce entire surface of cake liberally with a skewer; drizzle glaze over cake.
11. Let stand 10 minutes.