6 Eggs; separated
1 tb Grated Orange Peel
1/2 c Orange Juice
1 1/2 c Sugar
1/4 ts Salt
1 1/3 c Sifted Cake Flour
1 ts Cream Of Tartar
ORANGE FROSTING
1/3 c Butter; or oleo
2 ts Grated Orange Peel
4 c Sifted Confectioners Sugar
1 1/2 ts Vanilla
2 tb Orange Juice; to taste
Beat egg yolks until thick and lemon-colored. Add peel and juice. Beat
until very thick. Gradually beat in 1 cup of sugar and the salt. Carefully
fold in flour. Beat egg whites until foamy; add cream of tartar; beat
until soft peaks form. Thoroughly fold whites into yolk mixture. Bake in
ungreased 10-inch tube pan at 325 deg. about 55 minutes or until done.
Invert pan; cool and frost.
Cream butter; gradually add about half the sugar, blending well. Beat in
vanilla. Gradually beat in remaining sugar. Add enough orange juice to
make of spreading consistency.
Yields
1 Servings