Serves: 12
Total Calories: 181

1 1/3 cups flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs yolk large
1/4 cup vegetable oil
1/4 cup water
2 tablespoons orange rinds grated
1 teaspoon vanilla extract
1 teaspoon orange extract
3 drops orange food color (optional)
4 eggs white large, at room temperature
1/2 teaspoon cream of tartar
2 tablespoons powdered sugar
whipped cream Sweetened (optional)
Orange slices (optional)

Preheat oven to 325°. Place oven rack in lower third of oven.

Into a small mixer bowl, sift flour, sugar, baking powder, and salt. Add egg yolks, oil, water, orange rind, vanilla, orange extract, and food color. At low speed, beat until flour is moistened. Beat at medium speed 4 minutes or until thick and smooth, scraping bowl occasionally. Wash beaters.

In a large mixer bowl at high speed, beat egg whites and cream of tartar until stiff but not dry. By hand, stir about one-fourth of the egg whites into the yolk mixture. Then fold two mixtures together until no white streaks remain. Pour into an ungreased 9-inch tube pan.

Bake 50 to 60 minutes until top springs back when lightly touched with a finger. Invert pan on a rack and let cake cool completely before removing from pan.

Just before serving, sprinkle with powdered sugar. Serve with whipped cream and orange slices if desired.


HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.

Nutritional Facts:

Serves: 12
Total Calories: 181
Calories from Fat: 58

More Recipes from the Current Calendars Cookbook:
Cape Cod Fish Chowde
Double Chocolate Chess Pie
Easy Cinnamon Breakfast Ring
Jambalaya
Maple Baked Apples
Orange Chiffon Cake
Sesame Seed Dressing
Texas Chili Con Carne