Cake:

6 eggs, separated
1 tbsp grated orange peel
1/2 c. orange juice
1 1/2 c. sugar
1/4 tsp salt
1 1/3 c. cake flour
1 tsp cream of tartar

Beat egg yolks until thick and lemon yellow colored. Add orange juice and beat until very thick. Gradually beat in 1 c of the sugar and the salt. Carefully fold in the flour and orange peel. Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form. Gradually add the remaining 1/2 c. sugar beating until stiff peaks form. Thoroughly fold the whites into the yolk and flour mixture. Pour into an ungreased tube pan.

Bake at 325°F for 55 minutes.

Frosting:

1/4 c. butter
1 tsp grated orange rind
1/4 tsp salt
4 c sifted powdered sugar
5 tbsp orange juice

Cream butter in bowl, add rind, salt, sugar and juice. Beat till smooth and spreading consistency. If thin with additional juice. Frost 2 8 or 9 inch layers or 1 tube cake, or 1 9 x 13.