Source:

Better Homes and Garden

Serves/Makes:12

Ingredients

• 2 cups (475 ml) all-purpose flour
• 1-1/2 cups (350 ml) granulated sugar
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) salt
• 3/4 cup (175 ml) cold water
• 1/3 cup (80 ml) cooking oil
• 3 large egg yolks
• 1 tbsp (15 ml) grated orange peel
• 1 tsp (5 ml) vanilla
• 8 large egg whites
• 1/2 tsp (2 ml) cream of tartar
• powdered sugar

Preparation

• In large bowl, stir together flour, granulated sugar, baking powder and salt.
• In another large bowl, combine water, cooking oil, egg yolks, orange peel and vanilla.
• Make well in center of flour mixture; add egg yolk mixture.
• Beat with electric mixer on low speed until combined.
• Wash beaters thoroughly.
• In a large bowl, beat egg whites on high speed until frothy.
• Beat in cream of tartar and continue beating just until stiff peaks form (tips stand straight).
• Pour egg-yolk batter in a thin steam over entire surface of beaten egg whites; fold in lightly by hand.
• Pour batter into an ungreased 10-inch tube pan.
• Bake in a 325 degree (175 C.) oven for 55 to 60 minutes or until top of cake springs back when touched lightly.
• Remove from oven; invert in its pan.
• Cool in pan.
• Gently loosen side of cake from pan with a spatula or knife.
• Invert onto a serving plate and remove pan.
• Sift powdered sugar over cake.

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