I love to make this light orange cake in the spring and summertime. I discovered this great recipe in a cookbook called "My Mother's Southern Desserts". There are tons more wonderful recipes in it! Frost with Recipe #26165.
In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
Wash and dry the beaters.
In another large mixing bowl, combine the egg whites, cream of tartar and salt.
Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.