2 c. Gold Medal all purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 tbsp. grated orange peel
1 c. egg whites (7-8)
1/2 tsp. cream of tartar

Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt in bowl. Make a well and add in order: oil, egg yolks, water and orange peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl on high speed until stiff peaks form. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 x 4 inches. Bake until top springs back when touched lightly, about 1 hour and 15 minutes. Invert pan on funnel, let hang until cake is cold. Remove from pan. Frost with Fresh Orange Glaze.

FRESH ORANGE GLAZE:

3 c. sifted powdered sugar
1/8 tsp. salt
1/4 tsp. orange extract
2 1/4 tsp. grated orange peel
3 1/2 to 4 tsp. orange juice