Instructions: To make the CAKE: Bring egg whites to room temperature in bowl of an electric mixer, about 1 hour. Heat oven to 325 degrees.

In a large bowl, sift dry ingredients together. Make a well in the center. Add, in this order: the oil, egg yolks, 3/4 cup water, orange peel, and vanilla. Combine with a wooden spoon until smooth. Set batter aside. Add cream of tartar to warm egg whites. Beat on high speed using the whisk attachment until stiff peaks form. Gently fold the egg whites into the reserved batter. Transfer batter to a 10-inch nonstick angel-food-cake pan. Bake 55 minutes. Increase the temperature to 350 degrees, and bake until a cake tester inserted into the center of the cake comes out clean, about 10 minutes. Invert pan over the neck of a bottle, and let cool completely, about 1 1/2 hours.

To make RUM SYRUP: In a medium saucepan, combine sugar and 1 1/2 cups water. Bring to a boil; stirring until sugar has dissolved. Add orange and lemon slices, and continue boiling until syrup has reduced to 1 cup, 30 to 40 minutes. Remove pan from heat, and discard orange and lemon slices. Add the rum. Make holes about an inch apart in the top of the cake, using the cake tester. Pour the warm syrup slowly over the cake. Let stand at room temperature until the syrup has been absorbed, about 1 hour.

To make the APRICOT GLAZE: In a small saucepan set over low heat, melt the preserves. Stir in the lemon juice. Strain, and discard solids. Set aside.

To serve: Carefully loosen the cake from the pan. Turn out onto a wire rack and transfer, top-side up, to a serving platter. Brush reserved apricot glaze over top and sides. Chill 3 to 4 hours. Garnish with figs, apricots, walnuts, and whipped cream. Serve.

Serves 8 to 10.

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