8 lg. eggs
1/4 tsp. salt
1 tsp. cream of tartar
1 1/3 c. sugar
1/4 c. orange juice
1 c. + 2 level tbsp. pastry flour, measured after sifting
Grated rind of one orange

Beat egg whites and salt until foamy. Add cream of tartar; beat until stiff but not dry. Add 2/3 cup sugar gradually, beating well after each addition. Beat yolks of eggs very thick and add remaining sugar, orange rind and juice.

Fold the mixtures together and fold in flour. Bake 1 hour in an unbuttered angel cake 10-inch tube pan at 325 degrees. Invert until cool.

FROSTING:

1 1/2 egg yolks
3 c. powdered sugar
6 tbsp. butter
1 1/2 tbsp. heavy cream
3 tbsp. orange juice
Sliced almonds

Cream butter and egg yolk. Gradually add sugar and cream. Add orange juice. Cover top and sides of cake. Cover with almonds or (even better) omit frosting; serve Orange Rum Cream over sliced cake.