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Beat egg whites, cream of tartar, and salt until egg whites
are stiff, glossy and finely grained. Add orange rind and 1 cup
sugar gradually, folding in well. Fold in orange juice. Sift
the flour with the remaining 1/2 cup sugar several times and
fold into the mixture. Bake in ungreased 10-inch tube pan at
325° F for 1 hour, or at 375° F for 40 minutes. Invert
pan and let cake cool. Frost with Orange
Frosting.
Variation: Tangerine rind in both cake and frosting gives
unusual flavor.
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