2 1/4 c. sifted cake flour, spoon lightly into cup (don't pack)
1 1/2 c. sugar
3 tsp. double acting baking powder
1 tsp. salt
1/2 c. cooking or salad oil
5 unbeaten egg yolks (med. size eggs)
Grated rind of 2 oranges (about 2 tbsp.)
Juice of 2 med. size oranges plus water to make 3/4 c.
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Measure and sift together into mixing bowl the flour, sugar, baking powder, and salt. Make a well in center and add in order the oil, egg yolks, orange rind, and orange juice-water mixture. Beat with spoon until mixture is smooth.

Measure into a large mixing bowl the egg whites and cream of tartar. Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. Do not under beat. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. DO NOT STIR.

Pour mixture into an ungreased 10 inch tube pan, 4 inches deep. Bake at 325 degrees for 65 minutes. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn pan over and hit edge sharply on table to loosen.