1 c. plus 2 tbsp. cake flour
1/2 tsp. salt
1/3 c. plus 2 tsp. thawed frozen concentrated orange juice (no sugar added)
2 tsp. grated orange peel
6 lg. eggs, separated, at room temperature
1/4 tsp. cream of tartar
1/4 c. granulated sugar

1. Onto sheet of wax paper or a paper plate sift together flour and salt; set aside.

2. In 1-cup measure combine juice with enough water to make 1/2 cup liquid; add orange peel and set aside.

3. Preheat oven to 350 degrees. In medium mixing bowl, using electric mixer on high speed, beat egg yolks until thick and lemon colored; using mixer on low speed, alternately beat in sifted flour and juice mixture.

4. In large mixing bowl combine egg whites and cream of tartar and, using clean beaters, beat at high speed until soft peaks form. Gradually beat in sugar, beating until sugar is dissolved and stiff peaks form.

5. Using a wire whisk, fold 1/4 of beaten whites into yolks mixture; pour yolk mixture into remaining beaten whites and fold gently just until evenly blended. Turn batter into a 10-inch tube pan that has a removable bottom; run a knife through batter to release air bubbles.

6. Bake 35 to 40 minutes (until cake is golden brown and springs back when touched with tip of finger). To cool, invert cake pan and place on neck of a bottle; let stand for about 1 hour.

7. Remove sides of pan; to serve, cut into 12 equal slices.

If tube pan with removable bottom is not available, a solid tube pan may be used. To remove cake from pan, run a spatula around sides of pan and around tube to loosen cake.