1. In the small bowl of an electric mixer, beat-egg whites until foamy. Beat in the half 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 1.5 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.