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Preheat oven to 350F
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1/2 cup granulated sugar
1/2 cup oil
6 egg yolks
2/3 cup orange juice
3 tbsp. grated orange rind
6 egg whites
1/2 tsp. cream of tartar
Sift together first 4 ingredients.
Add and beat smooth (1/2 minute with mixer), next 4 ingredients.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold yolk mixture into meringue.
Turn into an ugreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
1/2 cup granulated sugar
1/2 cup oil
6 egg yolks
2/3 cup orange juice
3 tbsp. grated orange rind
6 egg whites
1/2 tsp. cream of tartar
Sift together first 4 ingredients.
Add and beat smooth (1/2 minute with mixer), next 4 ingredients.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Thoroughly fold yolk mixture into meringue.
Turn into an ugreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.
