6 egg yolks
1 tbsp. grated orange peel
1/2 c. orange juice (I use 1/2 c. undiluted frozen)
1 c. white sugar
1/4 tsp. salt
1 1/3 c. sifted cake flour
6 egg whites
1 tsp. cream of tartar
1/2 c. sugar

Beat egg yolks until thick and lemon colored (this takes at least 5 minutes). Add orange peel and orange juice (I add orange peel at the last with the flour). Beat until very thick (this again takes a long time). Gradually beat in 1 cup sugar and salt. Fold in flour a little at a time.

Beat egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until soft peaks form. Thoroughly fold whites into yolk mixture.

Bake in ungreased 10-inch tube pan in slow oven (325 degrees) about 55 minutes or until done. Invert pan to cool. Glaze or frost with whipping cream.

GLAZE:

1 1/2 c. sifted powdered sugar
2 tbsp. orange juice

Trim with orange sections.