Angel Food Cake:
together flour and salt. Set aside. Beat egg
whites at medium speed until frothy. Add cream
of tartar, increase the speed to high, and slowly
add sugar, whipping until whites are stiff and
shiny, about three minutes. Reduce speed to
low, add orange extract, Cointreau, flour and
salt, and mix just until flour is incorporated.
Pour batter into an ungreased tube pan. Run
a knife through batter to break up any air pockets.
Bake at 350°F. for about 45 minutes, until it
springs back when pressed. Cool cake upside
down on a rack or on top of a wine bottle.
Mandarin oranges, reserving syrup. Boil syrup
until reduced by 2/3. Chill, then add Cointreau.
Pour syrup over fruit and let macerate for 30
orange juice and Cointreau into powdered sugar
until smooth. Slice cake into two layers. Set
top layer aside. Cut a channel out of lower
layer, leaving the walls of the cake at least
1/2" thick. Fill channel with 1/2 of the macerated
fruit. Replace top layer of the cake and drizzle
Cointreau glaze across top and sides.
Slice cake and plate with a 2-tablespoon rosette
of whipped cream and 1/4 cup of the Cointreau
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