Servings: one 10-inch cakeCook Time: 65 minutes
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks at room temperature
3 tablespoons grated orange peel
3/4 cup orange juice
8 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup orange juice
4-5 tablespoons sugar
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 tarter 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 degrees for 55 minutes. Increase oven to 350 degrees 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.
Place orange juice and sugar in small saucepan. Bring to a boil over medium heat and stir till slightly thickened. Remove from heat and cool.
Submitted by: twoturkey on February 26, 2011