Yield: 1 Servings
|½ cup||Orange juice|
|1 tablespoon||Orange peel|
|¼ teaspoon||Cream of tartar|
|\N \N||Orange Marmalade Glaze|
Place rack in lower third of oven; heat to 350. Have ready an ungreased 10x4" tube pan. Whisk flour & salt; set aside. Beat yolks on high until thick & lemon colored (10-15 minutes). Add 1 cup sugar in several additions, beating until mixture is smooth (3 minutes).
Alternately stir in dry ingredients & orange juice, blending well after each addition. Stir in peel. Beat whites until frothy; add tartar & beat until soft peaks form. Gradually add ½ cup sugar, beating until whites stand in stiff, moist, shiny peaks. Fold ⅓ of the whites into batter, then fold in remaining. Pour into pan. Bake 50-55 minutes or until done. Remove to cooling rack. Cool 10 minutes.
Loosen & remove. Finish cooling. Pierce top & side in several places with toothpick. Brush on glaze. File