Orange Tea Cake - cooking recipe

Ingredients

6 egg whites
1 3/4 c. sifted flour (sift before measuring)
1/2 tsp. salt
1 1/2 c. sugar
6 egg yolks
6 Tbsp. orange juice
1 Tbsp. grated orange peel

Preparation

Preheat oven to 350\u00b0.
Let egg whites warm to room temperature, about
1 hour.
Fill cup of flour lightly with salt. Beat egg yolks in small bowl for 3 minutes.
Gradually add 1 cup sugar.
Continue beating until mixture is smooth.
At low speed, blend in flour mixture (in fourths) alternately with orange juice (in thirds).
Begin and end with flour mixture.
Add orange peel. In large bowl, beat egg whites at medium speed until foamy. Gradually beat in 1/2 cup sugar, beating after each addition. Continue beating until stiff peaks form.
Fold in the yolk mixture using under and over motion in egg whites.
Pour in a 10-inch tube pan (ungreased); bake 35 to 40 minutes, until cake springs back when gently pressed with fingertip.
Invert pan; cool completely about 1 hour.
Loosen from pan, using up and down motion.
Run spatula around edge of cake and tube.
Use serrated knife going back and forth.