1. In the small bowl of an electric mixer, beat-egg whites until foamy. Beat in the 1/2 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Set meringue aside.

2. Place flour, the 1 cup sugar, baking powder, salt, oil, and half of the orange juice into a large, heat-resistant, nonmetallic bowl. beat 1 minute at high speed, scraping sides of bowl constantly.

3. Add remaining orange juice and egg yolks; beat an additional 1 minute at high speed, scraping sides of bowl constantly.

4. Gently fold in meringue.

5. Press a glass, right-side-up, through batter to form a tube shape. Cover top of batter with wax paper.

6. Heat in Microwave Oven 10 minutes or until a wooden skewer inserted in the center comes out clean and batter around glass no longer looks doughy.

7. Remove glass by twisting slightly. Heat in Microwave Oven an additional 1 1/2 minutes.

8. Let cool 30 minutes.

9 Invert cake onto serving plate. Spread cake with Orange Glaze

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10. Chill cake to allow glaze to set.