1 3/4 c. sugar
8 eggs separated & egg whites (brought to room temp.)
3/4 c. oil
2 c. sifted flour
1 tbsp. baking powder, sifted
Pinch of salt
1 c. orange juice
Grated rind of lemon

In a very large bowl beat egg whites until begins to thicken. Add 3/4 cup sugar, a little at a time, until peaks form and set aside.

In a regular bowl, blend the remaining 1 cup of sugar, egg yolks, oil, flour, baking powder and salt. Add orange juice and lemon rind and mix. Fold this gently into the egg whites until combined. Bake at 375 degrees in an ungreased tube pan for 1 hour or until high and brown. Turn over to cool before removing from pan. Because this makes such a big cake, I often freeze half. Delicious also when used as a base for strawberries or other fruits.

Serves 12-16.