2 1/4 c. cake flour
2 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
6 lg. eggs, separated
1 tbsp. orange zest, grated
3/4 c. orange juice
1/2 c. vegetable oil

Preheat oven to 325 degrees. Have ready a tube pan. Sift flour, 1 1/2 cups sugar, baking powder and salt into large bowl.

In small bowl, whisk egg yolks, orange zest and juice and oil together. Add egg mixture to the dry ingredients and mix with electric mixer on low speed. Beat egg whites until frothy. Gradually add 1/2 cup sugar and beat until firm peaks.

Stir 1/3 into batter, then fold rest of egg whites into batter with rubber spatula. Bake about 1 hour. Cook upside down on bottle. When cool, remove from pan and place on cake plate. Put on glaze and let run down sides of cake.

GLAZE:

Melt 9 tablespoons, add with whisk 2 1/4 cups powdered sugar, 4 1/2 tablespoons hot water and 5 1/2 tablespoons lemon juice.