INGREDIENTS

INSTRUCTIONS

Mix first 4 ingredients (the dry ingredients) in a large bowl.  Make a well
in dry ingredients and add 1/2 cup vegetable oil then the 5 unbeaten egg
yolks, then the orange juice and orange rind.  Beat with a spoon until
smooth.  In another large mixing bowl, whip the 1 cup egg whites and 1/2
teaspoon cream of tartar until very stiff.  Pour the egg yolk mixture
gradually over whipped egg whites.  Gently fold into egg whites; DO NOT
STIR. Pour into ungreased 10 inch x 4 inch deep tube pan. Bake in preheated
325 degree oven for 65-70 minutes. Upon removing cake from oven,
immediately turn pan upside down, placing tube part over the neck of a
funnel or bottle if your pan does not have legs. Let hang free until cold.
Loosen from sides with a spatula and turn out onto serving plate. Spread
with Orange Butter Cooked Icing. Orange Butter Cooked Icing Melt 1/2 cup
butter or shortening (should be at least 1/2 butter for flavor) in a large
saucepan and blend in 4 Tablespoons cake flour and 1/4 teaspoon salt.
Slowly stir in 1/2 cup orange juice.  Bring to a boil and boil 1 minute.
Mixture may appear curdled, but do not despair.  Remove from heat and stir
in 3 cups powdered sugar.  Beat until of spreading consistency. (If this is
taking a long time, set saucepan into a larger pan of cold water. Stir in 1
Tablespoon grated orange rind.  Spread on cooled cake. Variation: Use
frozen strawberries that you have pureed in a blender instead of orange
juice and rind.  (Great for Valentine's Day or Sweet Sixteen parties.)
Recipe By     : Rosilyn
From: El Charro Cafe Favorite Recipes
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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