- 1½ c flour
- 1½ c sugar
- 3 t baking powder
- 1 t salt
- ½ c vegetable oil
- 7 egg yolks, unbeaten (I use 8 as some of the heritage eggs are small)
- ¾ c cold water
- 1 t vanilla
- 3 T grated orange rind (save the juice for making a glaze)
- 1 c egg whites, about 8 eggs
- ½ t cream of tartar
Measure the flour, sugar, baking powder, salt and stir thoroughly.
Make a hollow in the dry ingredients and add, in order, the oil, egg yolks, cold water, vanilla and orange rind. Beat until smooth
Measure the egg whites into a bowl. Add cream of tartar and beat until very stiff peaks are formed. Pour egg mixture over beaten whites then fold gently until blended.
Pour into un-greased 10×4 tube pan. Bake at 325ºF for 55 minutes, then turn the oven up to 350ºF for another 10 or 15 minutes. Remove from the oven and turn upside down until cool.