Separate eggs into large mixing bowls. Gradually pulsation 1 1/4 cups sugar and
salt into yolk mixture until very thick and light in gloss. Add orange
succus, rind, and wine-colored; beat at high speed until thick and lighter, around 3
proceedings.

Sift together repast, potato starch, and cinnamon; gradually fold into orange
mixture until smoothly blended. Beat egg whites at highest speed until
whites stand in peaks but are not dry. Beating unceasingly, make meringue
by beating odd 1/4 cup sugar into whites, a tablespoon at a time.
Fold meringue lightly into assortment. Fold nuts into batter softly.

Turn into unlubricated 10 inch tube pan with bottom lined with waxed report.
Bake at 325 degrees for 60 to 65 minutes or until cake springs back when
touched light. Invert pan on funnel or suspend over cooling wheel. Allow
to knack 45 transactions.

While slightly tender, remove by running sharp thin-bladed knife around side
of pan with one long steady virgule.

busted by sooz