Preparation:
Sift flour, sugar, baking powder, and salt into bowl. Make a well in the center and add oil, egg yolks, and orange peel. Attach bowl and flat beater. Turn to speed 2 and beat 30 seconds. Stop and scrape bowl. Add orange juice. turn to speed 6 and beat 1 minute. Remove mixture from bowl and set aside.
Place egg whites and cream of tartar in clean bowl. Attach bowl and wire whip. Turn to speed 8 and whip until stiff but not dry. Fold flour mixture into egg whites, just until blended.
Pour batter into an ungreased 10-inch tube pan. Bake at 325 F for 55 minutes. Increase oven to 350 F and bake 10 minutes longer. Invert cake to cool.
To remove from pan, gently loosen all edges with a paring knife. Place on serving plate and drizzle orange glaze over top.
ORANGE GLAZE: Place orange juice and sugar in small saucepan. Bring to a boil over medium heat and stir until slightly thickened. Remove from heat and cool
Cut angel, chiffon or sponge cakes with a long serrated knife, using a gentle sawing motion; or use a cake breaker. |
