Orange Blossom Cake - cooking recipe

Ingredients

1 c. plus 2 Tbsp. cake flour
1 1/2 tsp. baking powder
3/4 c. sugar
1/4 c. salad oil
2 egg yolks (unbeaten)
1/4 c. plus 2 Tbsp. water
1 Tbsp. orange rind
1/2 tsp. vanilla
1/2 c. egg whites (4 or 5)
1/2 tsp. salt
1/4 tsp. cream of tartar

Preparation

Measure the first 3 ingredients into sifter.
Measure the next 5 ingredients into mixing bowl.
Measure the egg whites, salt and cream of tartar into another mixing bowl.
Sift dry ingredients over oil, egg yolks, water and vanilla.
Beat until smooth.
Beat egg whites, salt and cream of tartar with beater until mixture stands in very stiff peaks.
Fold egg whites thoroughly into batter.
Do not stir or beat.
Bake in an ungreased 9-inch square pan at 350\u00b0 for 30 minutes (glass dish at 325\u00b0 for 30 minutes). Remove from oven.
Cool by turning pan upside down.
(I put a spice can on each corner to hold it up so it doesn't touch the cupboard.) To remove, run knife around the edge and loosen.
Split cake in two layers and spread whipped cream between layers and top.
Sprinkle with coconut and garnish with orange sections, if desired.