Orange Angel Food Cake

• 1 cup sugar
• 2 tablespoons orange liqueur
• 1/2 cup water
• 1/2 teaspoon lemon juice
• 15 orange sections
• 10 egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 (18-ounce) jar orange marmalade
• 1/2 cup sifted powdered sugar

1. Combine first 4 ingredients in a heavy saucepan; cook over medium-high heat, stirring constantly, 5 minutes.
2. Dip orange sections, 1 at a time, into syrup, and cool on parchment paper.
3. Beat egg whites, cream of tartar, and salt at high speed with a mixer until foamy. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form (2 to 4 minutes). Fold in vanilla and flour, 1/4 cup at a time.
4. Line in a 15- x 10-inch jellyroll pan with parchment paper; spread marmalade over paper. Pour batter over marmalade.
5. Bake at 325u0b0 for 25 minutes; cool in pan on wire rack. Sprinkle with powdered sugar. Invert onto a baking sheet; peel off paper. Cut cake with a 2 1/2-inch round cutter; serve with orange sections.

sugar, orange liqueur, water, lemon juice, orange sections, egg whites, cream of tartar, salt, sugar, vanilla, flour, orange marmalade, powdered sugar

Taken from www.myrecipes.com/recipe/orange-angel-food-cake (may not work)