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1
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, preheat oven to 325u00b0. Sift flour twice.
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2
In another large bowl, beat egg yolks until slightly thickened. Gradually add 2/3 cup sugar, beating on high speed until thick and lemon-colored. Beat in orange juice and orange zest. Fold in flour.
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3
Add salt and cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites.
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4
Gently transfer to an ungreased 10-in. tube pan. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool cake in pan, about 1-1/2 hours.
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5
Meanwhile, in a large heavy saucepan, mix sugar and flour. Whisk in orange juice and orange zest. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
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6
In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl. Cool 30 minutes. Press plastic wrap onto surface of orange mixture; refrigerate until cold.
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7
In a large bowl, beat cream until soft peaks form; fold into orange mixture. Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a long serrated knife, cut cake horizontally into three layers. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate until serving.
