1 egg plus extra egg yolks (see below)
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon grated orange rind
1 tablespoon orange juice
1/4 cup milk
1/2 teaspoon baking powder
3/4 cup flour
powdered sugar
grated orange rind

Preheat oven to 300°F.

Beat 1 whole egg into a Pyrex cup measure; add enough egg yolks to fill 1/2 cup. Add 2/3 cup sugar, beat until light. Add 1/4 teaspoon salt, and 1 teaspoon grated orange rind (orange portion only), with 1 tablespoon orange juice and 1/4 cup cold milk. Continue beating.

Sift, measure and re-sift with 1/2 teaspoon baking powder, 3/4 cup flour. By hand, fold the flour into the egg mixture until quite thick and lemon-colored.

Pour batter into pan and sprinkle with powdered sugar and gated orange rind.

Place in preheated oven and bake for 45 minutes or until cake tests done with a wooden pick. Turn cake upside down to cool.

Frost cake with Confectioners Icing flavored with a few drops of orange oil or prepare icing using orange juice instead of water until icing is of the right consistency to spread or drizzle over cake. Garnish with a few orange slices boiled in syrup or sprinkled with coarse sugar, if desired.