BEST EVER ORANGE CAKE
Regi Dean's Recipes 08/22/99
Cakes
Nita
{*****}
     Sift before measuring	
All Purpose Flour	1 3/4 cups
Egg Whites	6
Egg Yolks	6
Fresh Orange Juice	6 TBS.
Granulate Sugar	1 1/2 cups
Grated Orange Peel	1 TBS.
Powdered Sugar	
Salt	1/4 tsp.
{**********}
NOTES:
Let egg whites warm to room temp  Sift flour a second time with salt, 
set aside.  Preheat oven to 350*.  Spray tube pan (without a removable 
bottom) with non-stick spray.

With electric mixer at medium speed, beat egg whites until foamy.  
Gradually beat in 1/2 cup of the granulated sugar, 2 Tbs. at a time, 
beating well after each addition.  Continue beating until stffl peaks form 
when beaters are slowly raised.  Set aside.

With electric mixer on high speed, beat egg yolks until very thick and 
lemon colored -- about 3 minutes.  Do not underbeat.  Gradually bet in 
remaining 1 cup granulated sugar.  Continue beating until mixture is 
smooth.  

At low speed, blend flour mixture and orange juice alternately into 
egg-yolk mixture, beginning and ending with flour and guiding batter 
into beaters with scraper.  Add orange peel.  With a whisk or rubber 
spatula, using under and over motion, fold yolk mixture gently into 
whites.

Pour batter into pan.  Bake 35 to 40 minutes, until cake springs back 
when pressed with finger. Cool in pan on a wire rack for 30 minutes. 

Using an up and down motion, run spatula around edge of cake and 
tube.  Turn cake out on wire rack and cool completely.  Place on 
serving plate.   Sift powdered sugar on top.
 
  To cut cake, use knife with serrated edge.  Cut gently, going back and 
forth with sawing motion.  12 SERVINGS