In a separate coliseum, whisk the egg whites with the cream of tartar until stiff peaks form.
In another coliseum, sift together the cutlet flour, incinerating greasepaint, and swab.
Gradationally add the flour admixture to the adulation admixture, interspersing with the fresh orange juice, until just combined.
Fold in the egg whites, also gently fold in the orange tang.
Pour the batter into the set cutlet visage and smooth the top with a spatula.
Singe in the preheated roaster for 35 to 40 twinkles, or until a toothpick fitted into the center of the cutlet comes out clean.
Let the cutlet cool in the visage for 10 twinkles, also transfer to a line rack to cool fully.
Sprinkle the confectioners ’ sugar over the top of the cutlet just before serving.