This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Aunt Eileen [Knouse] Carter)
1 3/4 cups cake flour (do not sift)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup butter OR Parkay margarine
1 cup white sugar
1/2 cup orange juice
2 tsp. orange zest (grated orange peel)
3 egg whites (don't crack eggs until they are at room temperature)
In a mixer add egg whites and 1/4 cup white sugar--beat until stiff, then
scoop them into a separate bowl--set aside. In a mixer add butter/margarine-
-beat. Add 3/4 cup of the white sugar--beat. Add orange juice and zest--beat.
Add cake flour, salt and baking powder--beat. Remove bowl from mixer--add
beaten egg whites and fold them into the batter using a spoon. Pour batter
into a greased bundt cake pan--bake at 350 degrees for 50-60 minutes--test
with a toothpick for doneness. Cool the cake for 20 minutes, flip cake on to a
cake plate and cool completely. Glaze as desired or dust with powdered