1 c. plus 2 tbsp. sifted cake flour (sift twice)
1 1/4 c. sifted white sugar
10 egg whites
1/2 tsp. salt
1 tsp. cream of tartar
6 egg yolks, beaten until light
1 tsp. vanilla
Grated rind of 1 orange

Whip egg whites with salt and cream of tartar until they hold a peak. Fold sugar in gradually. Divide this mixture in 2 bowls. In one bowl, fold 3/4 cup flour, a little at a time, the remaining flour and vanilla. Pour the batters alternately, using 1/2 cupful or more at a time, into an ungreased tube pan. Bake in a slow oven (250 degrees) for 30 minutes. Then increase heat to 325 degrees and bake for 20 minutes or until done. Invert pan to cool about 1 1/2 hours before removing. Top with orange icing if desired.