2 c. all purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. cold water
1/2 c. vegetable oil
2 tbsp. grated orange peel
7 egg yolks
1 c. egg whites
1/2 tsp. cream of tartar

Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt in 2 quart bowl. Beat in water, oil, orange peel and egg yolks with spoon until smooth. Beat egg whites and cream of tartar in 3 quart bowl until soft peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding in with rubber spatula just until blended. Pour into ungreased tube pan, 10"x4". Bake until top springs back when touched lightly, about 1 hour. Invert pan and treat like angel food cake until cold. This cake spectacular in height and will make two Molded Pineapple Cream Cakes, just cut in half. Molded Pineapple Cake recipe found elsewhere in this book.