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- Better Homes and Garden
- 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
- 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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