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

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:

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

Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.