Source:

J. Brandt

Serves/Makes:One 10 x4 tube pan cake

Ingredients

• 2 cups (475 ml) all purpose flour or 5-1/4 cups (1250 ml) cake flour
• 1-1/2 cups (350 ml) sugar
• 3 tsp (15 ml) baking powder
• 1 tsp (5 ml) salt
• 1/2 cup (125 ml) vegetable oil
• 7 egg yolks (with all-purpose flour) or 5 egg yolks(with cake flour)
• 3/4 cup (175 ml) cold water
• 2 tbsp (30 ml) grated orange peel
• 1 cup (225 ml) egg whites (about 8)
• 1/2 tsp (2 ml) cream of tartar
• Orange or Lemon Butter Frosting.

Preparation

• Heat oven to 325 degrees (175 C.) F.
• Mix flour, sugar, baking powder and salt.
• Beat in oil, egg yolks, water and orange peel with spoon until smooth.
• Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.
• Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended.
• Pour into ungreased tube pan, 10 x4 inches.
• Bake until top springs back when touched lightly, about 1 1/4 hours.
• Invert pan on funnel; let hang until cake is cold.
• Remove from pan.
• Frost with Orange or Lemon Butter Frosting.
• Orange or Lemon Butter Frosting:
• Mix 3 cups (700 ml) powdered sugar, 1/3 cup (80 ml) margarine or butter, softened, 1 tablesppoon plus 1-1/2 tsp (7 ml) grated orange peel or lemon peel and about 3 tbsp (45 ml) orange juice or lemon juice.

Comments

Taken from Betty Crocker Cookbook 1980 version. *If using self-rising flour, omit baking powder and salt.