Ingredients

 6 large eggs, separated
 2 cups all-purpose flour
 1-1/2 cups sugar
 1 teaspoon salt
 1/2 teaspoon baking soda
 3/4 cup fresh orange juice
 1/2 cup canola oil
 2 tablespoons grated orange zest
 1/2 teaspoon cream of tartar
 ORANGE GLAZE:
 1/2 cup butter
 2 cups confectioners' sugar
 2 to 4 tablespoons fresh orange juice
 1/2 teaspoon grated orange zest

Directions

 Let eggs stand at room temperature for 30 minutes. In a large bowl,

combine the flour, sugar, salt and baking soda. In a bowl, whisk the
egg yolks, orange juice, oil and orange zest; add to dry ingredients.
Beat until well blended.

 In another large bowl and with clean beaters, beat egg whites and
cream of tartar on high speed until stiff peaks form. Fold into orange
mixture.

 Gently spoon batter into an ungreased 10-in. tube pan. Cut through
the batter with a knife to remove air pockets. Bake on the lowest rack
at 350° for 45-50 minutes or until top springs back when lightly
touched. Immediately invert pan; cool completely. Run a knife around
sides and center tube of pan. Invert cake onto a serving plate.
 For glaze, melt butter in a small saucepan; add remaining glaze
ingredients. Stir until smooth. Pour over top of cake, allowing it to
drizzle down sides.