1 c. sifted cake flour
1 1/4 c. sifted powdered sugar
5 egg yolks
1 tbsp. finely shredded orange peel
5 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1 c. orange juice
1 tbsp. honey
1/2 tsp. almond extract

Combine cake flour and 1/2 cup sifted powdered sugar; set aside. In small mixing bowl beat egg yolks with electric mixer on high speed about 6 minutes or until thick and lemon colored. Gradually add remaining powdered sugar, beating constantly about 4 minutes. Stir in orange peel. Wash beaters thoroughly. In large mixing bowl beat egg whites, vanilla, and cream of tartar until soft peaks form.

Gently fold yolk mixture into whites. Sift flour mixture over egg mixture, 1/3 at a time, and fold in gently. Turn into ungreased 9 inch tube pan. Bake in 325 degree oven about 55 minutes or until cake springs back when lightly touched. Invert cake pan; cool thoroughly. Remove from pan.

With a long-tined fork, poke holes in top of cake at 1 inch intervals. For syrup, in a saucepan combine orange juice and honey. Simmer 5 minutes. Remover from heat; stir almond extract, spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup. Chill, if desired.