1-Preheat your oven to 325°F (160°C) and zest one orange to get that fresh flavor ready.

2-In a clean bowl, beat 12 egg whites on low speed until foamy, then add 1 teaspoon cream of tartar and ½ teaspoon salt.

3-Gradually increase the speed to high and add the remaining ¾ cup sugar, one tablespoon at a time, until stiff, glossy peaks form. Beat in 1 teaspoon orange blossom water and 1 teaspoon orange zest for that signature taste.

4-Gently fold in the sifted mixture of 1 cup cake flour and ¾ cup sugar without deflating the batter.

5-Pour the batter into an ungreased angel food cake pan, smooth the top, and run a knife through to remove air bubbles. Bake for 40-45 minutes, or until a toothpick comes out clean.

6-Immediately invert the pan onto its feet or over an inverted mug and cool completely upside down for 90-120 minutes.

7-While the cake bakes, make the orange curd: Whisk ¾ cup sugar, 3 tablespoons cornstarch, and ¼ teaspoon salt in a saucepan, then gradually whisk in 1 ½ cups orange juice. Cook over medium-high heat until thick, temper in 3 large egg yolks, and stir in 1 tablespoon unsalted butter, 1 teaspoon orange zest, and ½ teaspoon orange blossom water. Cool with plastic wrap on the surface.

8-For the glaze, whisk 2 cups powdered sugar with 2 tablespoons orange juice and ½ teaspoon orange blossom water until smooth.

9-Once cooled, remove the cake from the pan, pour the glaze over the top, and serve with the orange curd for an extra burst of flavor!