2 1/2 c. sifted cake flour
1 tbsp. baking powder
1 tsp. salt
1 1/3 c. sugar, divided
1/2 c. vegetable oil
3 egg yolks, beaten
3 tbsp. grated orange rind
3/4 c. orange juice
5 egg whites
1/2 tsp. cream of tartar
Fresh Orange Glaze

Combine: flour, baking powder, salt and 2/3 cup sugar. Make a well in center, add oil, egg yolks, orange rind and orange juice. Beat on high speed about 5 minutes or until smooth.

Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Pour egg yolk mixture in a thin steady stream over entire surface of egg whites and gently fold whites into yolks mixture.

Pour batter into an ungreased 10 inch tube pan, spreading evenly with spatula. Bake at 325 degrees for 1 hour or until cake springs back. Invert pan, cool for 40 minutes. Loosen cake from pan. "Drizzle with Orange Glaze".

ORANGE GLAZE:

3 c. sifted powdered sugar
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2-4 tbsp. orange juice

Mix and spread over cake.