6 egg yolks
1 tbsp. grated orange peel
1/2 orange juice
1 c. sugar
1/2 c. sugar
1/4 tsp. salt
1 1/3 c. sifted cake flour
6 egg whites
1 tsp. cream of tartar

Beat egg yolks until thick and lemon-colored. Add orange peel and orange juice; beat until very thick. Gradually beat in 1 cup sugar and salt. Fold in flour a little at a time. Beat egg whites with the cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form. Thoroughly fold whites into yolk mixture.

Bake in ungreased 10-inch tube pan in slow oven (325 degrees) about 55 minutes or until done. Invert pan to cool. Glaze (1 1/2 cups sifted powdered sugar and 2 tablespoons orange juice) trim with mandarin orange slices.