6 whites (room temperature 1 hour)
1 3/4 c. sifted flour (presift)
1/2 tsp. salt
1 1/2 c. granulated sugar
6 egg yolks
6 tbsp. fresh orange juice
1 tbsp. fresh grated orange peel

With electric mixer, beat whites at medium speed until foamy. Gradually beat in 1/2 cup sugar, beating after each addition until stiff peaks form. Set aside.

Preheat oven to 350°F. In small electric mixer bowl at high speed, beat yolks 3 minutes. Don't underbeat! Gradually beat in remaining 1 cup sugar until smooth. At low speed, blend flour mixture and juice alternately into yolk mixture. Add peel. Using whisk, under and over motion, fold yolk mixture gently into whites. Pour into ungreased tube or Bundt pan.

Bake 55 minutes in Bundt pan and 40 minutes in tube pan. Invert over bottle until cooled completely. Use serrated knife to cut gently.

Don't use pan with nonstick finish. If needed to, cool upright on rack. Will fall slightly. Still absolutely delicious.