1 1/2 c. egg whites (9 to 10 whites)
1/2 tsp. salt
1 tsp. cream of tartar
1 1/3 c. sifted granulated sugar
Grated rind of 1 orange or 1 tsp. orange extract
1 1/3 c. sifted cake flour
2/3 c. egg yolks (8 or 9 yolks)
Confectioners' sugar

Beat egg whites until frothy; add salt and cream of tartar gradually, beating constantly. Continue beating until stiff but not dry. Gradually add granulated sugar, beating constantly until all sugar is used and mixture does not run or slip when bowl is stood on edge. Blend in orange rind.

Sift flour onto mixture gradually, folding carefully and gently until well blended after each addition. Beat egg yolks until thick and lemon colored and gradually fold into first mixture.

Pour into ungreased 10 inch tube pan and bake in preheated slow oven (325 F.) for 1 1/4 hours. Invert cake on rack and let stand until cold before removing from pan.

To decorate, dust sifted confectioners' sugar through the holes in a fancy paper doily placed on the top of the cake, then carefully remove doily.