A marble cake effect of Angel Food and Orange Sponge Cake that is delicious.

1 1/8	cup	cake flour (1 C and 2 tbsp)
1 1/4	cup	sugar
10		egg whites
1/2	tsp	salt
1	tsp	cream of tartar
1	tsp	vanilla

• Sift the flour before measuring. Then resift.
• Sift the sugar separately.
• Whip the eggs on a platter until frothy. Add salt and cream of tartar.
• Whip until they hold a point. Fold the sifted sugar in gradually. Separate the mixture into halves.
• Fold into one half a little at a time 3/4 cupful of the sifted flour and egg yolks and orange rind.
• Fold into the other half a little at a time 1/2 cupful of the sifted flour and vanilla.
• Place the batters, a cupful or more at a time, in an ungreased 9 inch tube pan, alternating the colors.
• Bake the cake in a slow oven 250° for 30 minutes. Increase the heat to 325° and bake it for about 20 minutes longer.