Orange Cake                                                

6 egg whites (3/4 cup)
1 3/4 cups flour
1/4 tsp. salt
6 egg yolks
1 1/2 cups granulated sugar
1 tbsp. orange rind, grated
6 tbsp. fresh orange juice
Confectioners sugar 

Note: If you use a tube pan with a nonstick finish, or spray your pan with nonstick cooking spray, do not invert over bottle to cool. Instead place on wire rack to cool for 30 minutes, remove from pan and cool completely. The cake will fall slightly but the results are the same.

In mixing bowl allow egg whites to warm to room temperature, about an hour. Measure flour. Sift about 2 cups onto a sheet of waxed paper. Measure 1 3/4 level cups. Sift this flour with salt and set aside. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in the sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form. Set aside. In small bowl, beat egg yolks at high speed until very thick and lemon color. Do not underbeat. Gradually beat in remaining 1 cup of sugar, continue to beat until mixture is smooth. At low speed blend flour mixture and orange juice, alternately, into egg yolk mixture, beginning and ending with flour and guiding batter into beaters with scraper. Add orange peel. With whisk and under and over motion, fold yolk mixture gently into whites. Pour batter into ungreased 10 inch tube pan without a removable bottom. Bake in preheated oven at 350 F. For 35 to 40 minutes, until cake springs back when pressed with finger. Invert over bottle and cool completely. Using an up and down motion, run spatula around edge of cake and tube pan. Invert cake over serving plate and shake to release. Sift confectioners sugar on top of cake to dress.