1 cup cake flour
1 cup fine sugar
3/4 cup egg whites (approx. 7 large eggs)
1/2 cup egg yolks
1/4 tsp. salt
3/4 tsp. cream of tartar
1 tsp. orange extract

Sift the flour 1 time. Measure and sift sugar. Separate eggs and measure. Put yolks in a small bowl and the whites in a large glass bowl. Add salt to egg whites, and beat until foamy. Add cream of tartar, and beat until stiff but not dry. Fold in sugar, 1 tablespoon at a time. Add flavoring, FOLDING in. Beat yolks until light. Add to above mixture, folding in carefully. Fold in flour, same as sugar.

Bake in ungreased tube pan for about 50 minutes at 325°F. Test with "broom straw." Invert, and cool before removing carefully from pan.

BUTTER FROSTING:

1 small egg white
6 tbsp. butter, softened
1 (1 lb.) box confectioners' sugar, sifted
1/4 cup orange juice
2 tsp. grated orange peel

Put all ingredients into small mixing bowl. Beat on high speed until smooth.