Ingredients:
- 2 1/2 c. sifted cake flour
- 1 tsp. salt
- 1/3 c. vegetable oil
- 3 tbsp. grated orange rind*
- 5 egg whites
- 1 tbsp. baking powder
- 1 1/3 c. sugar, divided
- 3 egg yolks, beaten
- 3/4 c. orange juice*
- 1/2 tsp. cream of tartar Fresh Orange Glaze
- 3 c. powdered sugar, sifted
- 1/8 tsp. salt
- 2 1/4 tsp. grated orange rind
- 1/4 tsp. orange extract
- 3 1/2 to 4 tbsp. orange juice
Method:
- Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl.
- Make a well in center; add oil, egg yolks, orange rind and orange juice.
- Beat at high speed of an electric mixer about 5 minutes or until smooth.
- Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form.
- Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture.
- Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
- Bake at 325 degrees for 1 hour or until cake springs back when lightly touched.
- Invert pan; cool 40 minutes.
- Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
- Place cake on cake plate; drizzle top with Fresh Orange Glaze.
- Yield 1 (10 inch) cake.
- May substitute lemon juice and rind for orange if desired.
- FRESH ORANGE GLAZE: Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.