This recipe was found in the Better Homes and Gardens cookbook but unfortunately, I haven’t been able to find it online so here it is as printed.
- 1 cup cake flour, sifted + 2 tablespoons cake flour, sifted
- 1/2 cup sugar + 1 cup sugar
- 1 1/3 cup (11) egg whites
- 1 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons orange juice
- 1 teaspoon grated orange peel
- 4 well-beaten egg yolks
- 1/2 teaspoon vanilla
- Sift 1 cup flour with 1/2 cup sugar 3 times.
- Beat egg whites, cream of tartar, and salt until egg whites are stiff enough to hold up in soft peaks but are still moist and glossy.
- Add remaining 1 cup of sugar to egg whites, 2 tablespoons at a time, beating after each addition to blend. Sift about 1/4 of flour over egg-white mixture and fold in lightly.
- Fold in remaining flor-sugar mixture by fourths.
- Divide batter into 2 parts.
- Add orange juice and peel to egg yolks and beat with rotary beater until very thick.
- Fold the egg-yolk mixture and 2 tablespoons flour into 1/2 the batter.
- Fold vanilla into other 1/2 of batter.
- Spoon batters alternately into ungreased 10-inch tube pan; bake in moderate oven (375 degrees) about 30 minutes.
- Invert pan to cool.