Method

To make the cake:  Position a rack in the middle of the oven.  Preheat the oven to 325°F.  You will need a 10-inch two-piece (loose-bottom) tube pan; leave it ungreased.

In a large bowl, with an electric mixer on low-medium speed, combine the flour, 1 1/4 cups of the sugar, the baking powder, and salt.  Make a well in the center of the dry ingredients and add the egg yolks, oil, juice, zest, and vanilla; beat for about 2 minutes on medium speed until smooth.

In a clean, grease-free bowl, with an electric mixer with clean beaters on low-medium speed, beat the egg whites until frothy.  Add the cream of tartar and beat on high speed until soft peaks form.  Fold the egg whites into the batter just until blended.  Scrape into the pan and smooth the top with an offset spatula.

Bake for 50 minutes to  1 hour, or until a wooden skewer comes out clean.  The top will spring back when lightly pressed.  Remove the cake from the oven and immediately prop the cake pan upside down on the neck of a thin bottle to cool completely.  (Don't worry; the cake won't fall out.)  Run an icing spatula around the sides of the cake.  Apply pressure out toward the pan, not in toward the cake, or you might accidentally shave off some of the cake's sides.  Turn over to unmold and place on a serving platter.  The flat bottom of the cake is now the top.  The cake is ready to frost, decorate, and serve.  Alternatively, place on a cardboard round and double-wrap in plastic wrap; store at room temperature if assembling within 24 hours.

Have the frosting ready to use.  Cover the entire cake, top, sides, and inside the center with frosting.  Make attractive but casual swirls here and there all over the cake with an icing spatula or the back of a spoon.  The cake may be served immediately, or refrigerated overnight in a covered container.  Scatter rose petals over the cake right before serving.

Makes on 10-inch cake; serves 12 to 14

Reprinted with permission from ©Dede Wilson, The Birthday Cake Book: 75 Recipes for Candle-Worthy Creations, published by Harvard Common Press   click for book review

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