8 egg whites
1 3/4 c. sifted flour
1/2 tsp. salt
1 3/4 c. sugar
8 egg yolks
1 sm. fresh orange
1 tbsp. grated orange peel

Let eggs warm to room temperature, about 1 hour.

Preheat oven to 350 degrees. With electric mixer at medium speed, beat egg whites until foamy. Gradually beat in 3/4 cup sugar. Continue beating until soft peaks form.

In separate bowl beat egg yolks on high speed with remaining sugar until smooth and well blended. At low speed blend in flour and salt. Add orange juice and orange peel gradually to flour mixture. Gently fold egg yolk mixture into egg whites until blended.

Pour batter into an ungreased 10 inch tube pan; bake 45 to 50 minutes. Invert pan over neck of bottle; let cake cool completely about 1 hour. Remove cake from pan carefully. Frost with milk chocolate icing or dust with confectioners' sugar.