Light As Air Orange Cake With Fresh Orange Glaze

Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl. Make a well in center and add oil, egg yolks, orange rind and orange juice. Beat at high speed of an electric mixer about 5 minutes or until smooth.

Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture.

Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula. Bake at 325 degrees F for 1 hour or until cake springs back when lightly touched. Invert pan and cool for 40 minutes.

Loosen cake from sides of pan using a narrow metal spatula, then remove from pan. Place cake on cake plate and drizzle top with Fresh Orange Glaze.

* May substitute lemon juice and rind for orange if desired.

For Fresh Orange Glaze: Combine all ingredients. Stir until smooth.