2 1/4 c. cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. oil
5 unbeaten egg yolks
juice of 2 oranges and enough water to make 3/4 c.
grated rind of 2 oranges
1 c. egg whites
1/2 tsp. cream of tartar

Sift cake flour, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange juice and water to dry ingredients. Beat until smooth.

In a large bowl beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture over egg whites and gently fold. Do not stir.

Bake in a 325°F oven for 65 to 70 minutes in an ungreased pan.

Recipe of deceased Mary Lamberti.