2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
2 oranges
1/2 c. salad oil
5 egg yolks
1 c. egg whites (use about 8 eggs)
1/2 tsp. cream of tartar
Whipped Cream Strawberries

Preheat oven to 325 degrees. Sift flour, sugar, baking powder and salt into medium-sized mixing bowl. Grate rind of oranges and set aside. Make a well in center of dry ingredients and into it place, in order: oil, egg yolk and grated rind. Squeeze and strain orange juice; measure and add water (if needed) to make 3/4 cup. Add to egg yolk mixture. Beat until smooth.

In large bowl beat egg whites and cream of tartar until very stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently until the 2 mixtures are incorporated.

Pour batter into ungreased 10-inch tube pan. Bake until long skewer inserted in thickest part comes out clean (1 hour to 70 minutes). Invert pan and suspend on funnel or bottle to cool completely. With thin spatula, gently loosen side and bottom of cake; invert it onto serving plate. To serve, top with whipped cream and strawberries. Serves 8 to 10.