Yield: 12 servings
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4 egg whites
1 3/4 cups sifted flour
1/2 teaspoon salt
1 1/2 cups sugar
6 egg yolks
6 tablespoons orange juice
1 tablespoon grated orange peel
confectioner's sugar

Preheat oven to 350 degrees.

In large bowl , let egg whites warm to room temperature- about 1 hour.

Measure flour. Sift flour once on a sheet of waxed paper; fill cup lightly to overflowing, with spatula cut off excess to make it a level cup. Sift flour with salt; set aside.

With mixer at medium speed, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, beating after each addition. Continue beating until stiff peaks form when the beater is slowly raised. Set aside.

In samll bowl with the same beaters at high speed, beat egg yolks until very thick and lemon colored-about 3 minutes. DO NOT UNDERBEAT. Gradually beat in remaining 1 cup sugar; continue beating until mixtureis smooth. At low speed, blend in flour mixture (in fourths) alternately with orange juice (in thirds); begin and end with flour mixture, guiding batter into beaters with scraper. Add orange peel. With whisk, using under and over motion, fold into whites just to blend. Pour batter into an ungreased 10 inch tube pan; bake 35-40 minutes until cake springs back when gently pressed with fingertip. Invert pan over neck of bottle; cool completely-i hour. Loosen from pan. Using and up-and-down motion, run spatula around edge of cake and tube. Invert on serving plate. Sift confectioner's sugar over top of cake. Cut gently going back and forth with sawing motion.

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