4 eggs, separated
1/2 tsp. salt
2 tbsp. cold water
1/2 c. hot water
1 tsp. vanilla
1 1/2 c. sifted all-purpose flour
1/2 tsp. cream of tartar

Beat egg yolks and 1/4 teaspoon of the salt in 3 1/2 quart bowl, until very thick and light colored. Add cold water and beat 1 minute. Then add hot water and beat about 5 minutes or until bowl is 3/4 full. Gradually beat in sugar, stir in vanilla. Beat until very fluffy. Blend in flour.

Beat egg whites until frothy, add cream of tartar and remaining salt, and continue beating until stiff but not dry. Fold egg whites into egg mixture. Pour into ungreased 10 inch tube pan and bake in 350 degree oven for 1 hour or until done. Invert on funnel for 20 minutes. Cut away from pan with sharp knife, turn out on rack to cool. Serves 12. Frost with following icing.

ORANGE ICING:

4 tbsp. butter
2 c. sifted confectioners sugar
1 tbsp. grated orange rind
4-6 tbsp. orange juice
1 c. coconut, grated, sprinkled on cake

Mix together.