6 eggs, separated
1 tbsp. grated orange rind
1/2 c. fresh orange juice
1 1/2 c. sugar
1/4 tsp. salt
1 1/3 c. sifted cake flour
1 tsp. cream of tartar

Beat egg yolks until thick and lemon colored; add peel and juice. Beat until very thick. Gradually add 1 cup of the sugar and salt. Fold in flour. Beat egg whites until foamy. Add cream of tartar and continue beating until peaks form. Fold egg whites into first mixture. Bake in ungreased 10-inch tube pan at 325 degrees, about 55 minutes. Invert and cool.