Makes 12 servings.
2 1/4 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, separated
3/4 cup orange juice
1/4 cup grated orange peel
1/2 teaspoon cream of tartar
1 cup orange marmalade, melted
Candied orange peel strips
Preheat oven to 325 degrees F.
Mix together flour, baking powder and salt.
Beat together sugar and oil at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
At low speed, alternately beat flour mixture and orange juice into egg mixture until smooth. Stir in orange peel.
Using clean beaters, beat together egg whites and cream of tartar at high speed until stiff, but not dry, peaks form.
Fold one-quarter of beaten egg whites into batter. Gently fold in remaining whites. Pour batter into an ungreased 10-inch tube pan; smooth top.
Bake cake until golden and a wooden pick inserted near the center comes out clean, 60 to 65 minutes. Invert pan over neck of a bottle; cool completely.
Loosen cake by running a metal spatula around sides of pan. Transfer cake to a serving platter.
Drizzle cake with melted marmalade. Arrange orange peel strips over top of cake. Let stand until glaze has set.
Candied Orange Peel
Cut the peel of 1 orange into thin strips; remove white pith.
Bring 1 cup granulated sugar and 1 cup water to a boil; add strips. Cook over medium heat until liquid is absorbed and strips are glazed.