|Cake flour||1 1⁄2 Cup (24 tbs), sifted|
|Egg yolks||7 Large|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Orange juice||3 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Grated lime rind||2 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Egg whites||10 Large|
|Cream of tartar||1 Teaspoon|
1. Preheat the oven to 350°F and set out an un-greased 10-inch tube pan. Onto a piece of wax paper, sift the flour and salt. In a large bowl, with an electric mixer on high, beat the egg yolks for 5 minutes or until thick and light yellow. Gradually add 1 cup of the sugar and beat 5 minutes longer. Blend in the orange juice and the lemon, lime, and orange rinds.
2. In another clean large bowl, with clean beaters and the mixer on high, beat the egg whites and cream of tartar until soft peaks form. Beat in the remaining 3/4 cup of sugar until stiff peaks form. Gently fold 1/3 of the beaten whites into the yolk mixture, then add all of the flour mixture, and finally the remaining whites.
3. Spoon the batter into the pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Immediately invert the pan and cool the cake for 4 to 6 hours, before turning out onto a serving plate. Serve with fresh berries if you wish.