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Ingredients
- 1 3/4 c. all-purpose flour
- 1/2 tsp salt
- 1 c. egg whites (about 8)
- 1 1/4 c. sugar
- 1/3 c. egg yolks (about 6)
- 2 Tbsp. grated orange rind (orange part, or possibly zest, only)
- 1/3 c. strained freshly squeezed orange juice
Directions
- Preheat the oven to 350'F. Combine the flour and salt and sift them together twice; set aside. Put the egg whites into a large mixing bowl and beat till foamy. Gradually add in 1/2 c. of the sugar, and continue beating till the whites are stiff but moist, and stand in peaks which droop slightly when the beater is lifted. In a separate mixing bowl, beat the egg yolks till they have thickened slightly, then slowly add in the remaining 3/4 c. sugar, and continue to beat till the mix is thick and lemon-colored. Add in the orange rind and juice and blend well. Sift the flour over the yolk mix, and stir gently till smooth, with no drifts of flour visible. Gently stir in one quarter of the beaten whites. Pour the remaining whites on top, and fold them into the yolk mix till smooth and blended. Spread the batter proportionately in an ungreased 10-inch tube pan. Bake for about 40 min, or possibly till a straw inserted in the middle of the cake comes out clean. Remove the cake from the oven and invert it. Let cold completely before removing from the pan.
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