1 1/2 c  Flour
1/2 ts Salt
6    Yolks
1 1/2 c  Sugar
1/2 c  Orange juice
1 tb Orange peel
6    Whites
1/4 ts Cream of tartar
Orange Marmalade Glaze

Place rack in lower third of oven; heat to 350. Have ready an
ungreased 10×4″ 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 1/2 cup sugar,
beating until whites stand in stiff, moist, shiny peaks. Fold 1/3 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.