Orange Cake

Directions

1. 1
   Measure flour and sift about 2 cups (475 ml) once on waxed paper.
2. 2
   Fill cups lightly to overflowing.
3. 3
   With spatula scape off excess to make 1 level 3/4 cup (175 ml).
4. 4
   Then sift flour with salt and set aside.
5. 5
   With electric mixer at med speed, beat egg whites until foamy.
6. 6
   Gradually beat in 1/2 cup (125 ml) of the sugar, 2 tbsp (30 ml) at a time, beating after each addition.
7. 7
   Continue beating until stiff peaks form when beaters are slowly removed.
8. 8
   Set aside.
9. 9
   Preheat oven to 350 degrees (175 C.) F.
10. 10
    In a small bowl with the same beaters at high speed, beat egg yolks until very thick and lemon colored about 3 minutes.
11. 11
    Do not overbeat.
12. 12
    Gradually beat in remaining 1 cup (225 ml) sugar.
13. 13
    Continue beating until mixture is smooth.
14. 14
    At low speed, blend flour mixture and orange juice alternately into the egg yolk mixture, beginning and ending with the flour and guiding the batter into the beaters with scraper.
15. 15
    Add orange peel.
16. 16
    With a whisk or rubber spatular, using under and over motion, fold yolk mixture into the whites gently.
17. 17
    Pour mixture into an ungreased angel food pan or bunt pan.
18. 18
    Tube pan cannot have a removable bottom.
19. 19
    Bake 35 to 40 minutes.
20. 20
    Invert over coke bottle and cool completly.
21. 21
    After completly cooled run spatula around outside to loosen cake and shake gently to remove from pan.
22. 22
    Place on serving plate and sift confectioners sugar over top.
23. 23
    Cut gently with serrated knife.