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1
Measure flour and sift about 2 cups (475 ml) once on waxed paper.
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2
Fill cups lightly to overflowing.
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3
With spatula scape off excess to make 1 level 3/4 cup (175 ml).
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4
Then sift flour with salt and set aside.
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5
With electric mixer at med speed, beat egg whites until foamy.
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6
Gradually beat in 1/2 cup (125 ml) of the sugar, 2 tbsp (30 ml) at a time, beating after each addition.
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7
Continue beating until stiff peaks form when beaters are slowly removed.
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8
Set aside.
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9
Preheat oven to 350 degrees (175 C.) F.
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10
In a small bowl with the same beaters at high speed, beat egg yolks until very thick and lemon colored about 3 minutes.
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11
Do not overbeat.
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12
Gradually beat in remaining 1 cup (225 ml) sugar.
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13
Continue beating until mixture is smooth.
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14
At low speed, blend flour mixture and orange juice alternately into the egg yolk mixture, beginning and ending with the flour and guiding the batter into the beaters with scraper.
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15
Add orange peel.
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16
With a whisk or rubber spatular, using under and over motion, fold yolk mixture into the whites gently.
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17
Pour mixture into an ungreased angel food pan or bunt pan.
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18
Tube pan cannot have a removable bottom.
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19
Bake 35 to 40 minutes.
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20
Invert over coke bottle and cool completly.
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21
After completly cooled run spatula around outside to loosen cake and shake gently to remove from pan.
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22
Place on serving plate and sift confectioners sugar over top.
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23
Cut gently with serrated knife.
