1 and 3/4 cups unsifted cake flour
2 tsp baking powder
1/4 tsp salt
3/4 cup margarine
3 egg whites
1 cup sugar
1/2 cup orange juice
1 tsp grated orange rind
Mix the cake flour, baking powder, and salt. In a bowl, at medium speed, beat margarine until soft. Add sugar until blended. At low speed, add flour mixture alternately with the orange juice; add grated orange rind. Beat 3 egg whites until a stiff peak forms; fold into batter. Fold into a greased 9 x 5 x 3 inch pan. Bake a 350 degrees for 60 minutes or until cake tester comes out clean. Cool 10 minutes in the pan. Remove and cool.
Please note: In the 1984 Herron Island cookbook, Orange Cake had (No Cholesterol) after the title, however our 2010 cookbook committee has removed (No Cholesterol) as this would not be accurate today. Interesting how food is viewed differently 25 years later.