1 c. sifted flour 3 unbeaten egg yolks
3/4 c. sugar 1/4 c. plus 2 tbsp. cold water or orange juice
1-1/2 tsp. baking powder 1-1/2 tbsp. grated orange rind
1/2 tsp. salt 1/2 c. egg whites (about 4)
1/4 c. vegetable oil 1/4 tsp. cream of tartar
Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.
Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until very stiff peaks form. DO NOT UNDERBEAT. Pour yolk mixture gradually over whites, folding just until blended. Pour into ungreased 9x5x2-1/2" loaf pan.
Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick. Decorate with orange slices or toasted almonds.