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

Sift together flour, sugar, baking powder, and salt. Add orange juice, oil, and egg yolks. Beat until smooth; stir in orange rind. Beat egg whites and cream of tartar until whites are stiff. Gradually fold in egg yolk mixture.

Pour into ungreased 10 inch angel food cake pan. Bake in preheated 325 degree oven until cake springs back when lightly touched, 65-70 minutes. Immediately invert on rack until cold. Loosen edges and ease out.