2 c. sifted flour 7 unbeaten egg yolks (medium size)
1-1/2 c. sugar 3/4 c. cold water
3 tsp. baking powder Grated rind of 2 oranges (about 3 tbsp.)
1 tsp. salt 1 c. egg whites (7 or 8)
1/2 c. vegetable oil 1/2 tsp. cream of tartar
Heat oven to 325 deg. Have ready ungreased tube pan, 10".
Sift flour, sugar, baking powder, and salt into bowl. Make a well and add oil, egg yolks, water, and grated rind. Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
Measure egg whites and cream of tartar into large mixing bowl. Beat with electric mixer on high speed 3-5 minutes, until whites form very stiff peaks. DO NOT UNDERBEAT. Pour egg yolk mixture gradually over beaten whites - folding just until blended.
DO NOT STIR. Pour into ungreased pan.
Bake 55 minutes at 325 deg. Then increase to 350 deg. and bake 10-15 minutes longer, or until top springs back when touched with finger tip.
Turn pan upside down with tube over neck of funnel or bottle, or prop legs of pan up on other pans. Let hang until cold. Loosen from sides and tube with spatula; turn pan over, hit edge sharply on table. Frost with Fluffy Strawberry Icing (see recipe below). Garnish with strawberries.
A superb finish to the most elegant party. (Garnish by putting whole strawberries around cake on cake plate.)
1/4 c. egg whites (2 medium) 1 tbsp. light corn syrup
1 c. sugar 1/4 c. mashed strawberries, fresh or frozen
Mix all ingredients in top of double boiler. Place over boiling water and beat with electric mixer on high speed 4 to 4-1/2 minutes, until icing holds stiff peaks. Take from over boiling water and beat about 1 minute longer.