Orange Chiffon Cake 

3 oranges
1 cup walnut pieces
2 1/4 cups cake flour
1 1/2 cups granulated sugar
1 tbsp. baking powder
Salt
6 eggs
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tbsp. butter
1 cup confectioners sugar 

Preheat oven to 325 f.  Grate orange zest.  Squeeze 1 cup juice. Chop walnuts. Put nuts in ungreased 10 inch angel pan.  Combine flour, 1 cup sugar, baking powder and 3/4 teasp. Salt in large bowl. Separate eggs. Beat yolks, 3/4 cup orange juice, half the zest, the oil and vanilla into flour mixture until smooth. Beat egg whites with pinch of salt until they hold soft peaks.  Gradually add remaining sugar, and continue beating until whites hold stiff peaks. Fold whites into batter, pour into pan. Bake until cake tests done, about an hour. Cool. Melt butter in saucepan. Remove from heat and add confectioners sugar, remaining zest and enough juice to make a glaze. Pour over cooled cake.