Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl,
• beat egg yolks until slightly thickened and lemon-colored, about 5
• minutes. Stir in orange juice and vanilla until combined. Gradually
• beat in 1 cup sugar on low speed, about 2 tablespoons at a time,
• beating well after each addition. Beat on high until mixture
• thickens and nearly doubles in volume. Combine the flour and cocoa.
• Fold a fourth of the flour mixture into the yolk mixture. Repeat
• with remaining flour mixture; set aside.
• In a large bowl and with clean beaters, beat egg whites and cream of
• tartar in medium speed until soft peaks form. Gradually beat in
• remaining sugar, about 1 tablespoon at a time, on high until stiff
• glossy peaks form and sugar is dissolved. Fold a fourth of the egg
• whites into the yolk mixture; fold in remaining whites.
• Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60
• minutes or until top springs back when lightly touched. Immediately