Separate eggs into large mixing bowls. Gradually
beat 1- 1/4 cups sugar and salt into mixture until very thick and
light in color. Add orange juice and rind and beat at high speed until
thick and light, about 3 minutes. Beat egg whites at highest speed
until whites stand in peaks but are not dry. Beating continuously,
make meringue by beating remaining 1/4 cup sugar into whites, a tablespoon
at a time. Stir meal and ginger together; gradually fold into orange
mixture until smoothly blended. Fold meringue lightly into mixture.
Sprinkle nuts over batter and fold in gently.
Turn into ungreased 10- inch tube pan with bottom lined with waxed
paper. Bake at 325 degrees Fahrneheit for 1 hour or until cake springs
back when lightly touched. Invert pan on funnel or suspend over cooling
rack. Allow to hang 45 minutes. While slightly warm, remove by running
sharp thin-bladed knife around side of pan with one long steady stroke.
To serve, top slices with whipped cream and orange sauce.
Orange Sauce:
Blend sugar, starch, and salt in saucepan. Add orange rind. Stir juice
into mixture gradually. Cook over low heat stirring constantly until
mixture thickens. Yields 1 cup sauce.
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