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| 2 Tasse | All-purpose flour* or, 2 1/4 cups Cake flour |
| 1 1/2 Tasse | sugar |
| 3 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 3/4 Tasse | water cold |
| 1/2 Tasse | vegetable oil |
| 2 Teelöffel | orange peel grated |
| 7 | Egg yokes (with all-purpose, Or 5 Egg yokes (with cake flour) |
| 1 Tasse | egg whites |
| 1/2 Teelöffel | cream of tartar |
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Instructions:
*if using self-rising flour omit Baking powder and salt.
Move oven rack to lowest position. Heat oven to 325 degrees. Mix flour, baking powder, sugar and salt. Beat in water, oil, vanilla, orange peel and egg yokes with spoon until smooth. Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 X 4 inches.Bake about 1-1/4 hours or until top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang about 2 hours or until cake is completely cook. Remove from pan. Glaze with Lemon Glaze, Orange Glaze or frost with Citrus Frosting if desired. 16 Servings; 220 Calories Per Serving.
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