2 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
6 lg. eggs
2 c. sugar
1 c. less 2 tbsp. orange juice
2 tsp. grated orange rind
2 tsp. butter

Sift together flour, baking powder and salt. Beat eggs until thickened and lemon color; gradually beat in sugar until thick and ivory color; fold in flour mixture, about 1/4 at a time. Heat orange juice, rind and butter just until butter melts; add to batter; stir gently just until smooth.

Turn into a lightly greased 10-inch angel cake pan. Bake in a preheated 325 degree oven until a cake tester inserted in center comes out clean, 1 1/4 hours. Invert pan and let stand until cool. Loosen edges and ease cake from pan. Cut in half horizontally and fill and frost as desired.