2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 unbeaten egg yolks
1 c. egg whites
1/2 tsp. cream of tartar
2 tbsp. grated orange rinds
Juice of 2 oranges plus enough water to make 3/4 c.

Sift flour, sugar, baking powder and salt together in bowl. Make a well and in order salt, oil, egg yolks, water, lemon juice and rind. Beat. With a spoon until smooth. Add the cream of tartar to egg whites and beat until very, very stiff. Pour egg yolks mixture gradually over egg whites, carefully folding with rubber scraper until just blended. Do not stir. Pour into an ungreased 10 x 4 inch tube pan. Bake at 325 degrees for 70 minutes. Turn cake upside down and cool in pan.