1 cup all purpose flour
1/2 cup cornstarch
1 1/2 cups sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup vegetable oil
8 eggs, separated
1/4 cup fresh orange juice
1/2 cup sugar (reserve)
1/3 cup lime juice
grated peel of 1 small orange (1 1/2 --2 tbsp)
Grease and flour a 10 inch tube pan; set aside.
Preheat oven to 350 degrees Fahrenheit
In a sifter, combine flour, cornstarch, 1 1/2 cups of sugar, baking powder and salt. Sift into large bowl. Add oil, egg yolks, and orange juice. Beat with electric mixer on high speed until thoroughly mixed. Beat egg whites in a large bowl until stiff. Fold batter into egg whites gently but thoroughly. Turn into prepared pan. Bake 40 minutes.
Mix 1/2 cup sugar remaining with lime juice and orange peel. Spoon mixture evenly over cake and bake 5 minutes longer. Remove cake from oven and invert pan over the neck of a thin bottle. Let cake hang on bottle until thoroughly cooled, about 3 hours. or invert pan over custard cups. Run knife around sides of cake and tap bottom on hard surface until cake is loosened. Do not frost.