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1
Preheat the oven to 325 degrees.
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2
In a large mixing bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar and beat 1 minute to mix.
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3
Make a well in the center.
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4
Add the oil, egg yolks, orange juice, orange zest and vanilla and beat with electric mixer 1 minute or until smooth.
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5
In another large mixing bowl, beat the egg whites until frothy, add the cream of tartar and beat until soft peaks form when the beater is raised.
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6
Beat in the remaining 2 tablespoons of sugar until stiff peaks form when the beater is raised slowly.
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7
Gently fold the egg whites into the batter with a large balloon wire whisk or slotted skimmer until just blended.
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8
Pour into a 10-inch, 2-piece ungreased tube pan (the batter will come to 1 inch from the top) and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center.
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9
Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan (about 1 1/2 hours).
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10
Remove the pan from the bottle, loosen the sides with a long metal spatula and remove the center core of the pan.
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11
(Dislodge the bottom and center core with a metal spatula or thick sharp knife.
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12
A wire cake tester works well around the core.
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13
To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.)
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14
Invert onto a greased wire rack and reinvert onto a serving plate.
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15
Wrap the cake so that it is airtight.
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16
It will store 3 days at room temperature, 10 days refrigerated and 2 months frozen.
