Ingredients
1 1/4 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon ground anise (optional)
8 egg yolks
2 tablespoons cold water
1 1/4 cups fine granulated sugar
2 tablespons grated orange rind
8 egg whites
Directions
Sift together three times the flour, salt, and anise.
Beat the egg yolks and water; gradually beat in 3/4 cup sugar until light and fluffy.
Fold in the flour mixture and orange rind.
Beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff but not dry.
Fold into the flour mixture.
Turn into an ungreased 9-inch tube pan.
Bake in a preheated 350 degree oven 50 minutes or until browned and shrunk away from side of pan.
Invert on a cake rack and let cool in the pan.
Run a spatula around the sides and center tube and turn cake out.
Note: The batter may be baked in two 9-inch or three 8-inch layer cake pans. Bake 9-inch pans 30 minutes, 8-inch 25 minutes.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi. | 
