Orange Chiffon Cake

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 cup salad oil
• 5 egg yolks
• 3/4 cup orange juice or cold water
• 3 tbsp. grated orange rind
• 7 or 8 egg whites
• 1/2 tsp. cream of tartar

Sift together first four ingredients into mixing bowl. Make a well; add oil, egg yolks, orange juice and rind. Beat with a spoon until smooth. In large mixing bowl, whip egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture gradually over whipped whites, gently folding with rubber scraper just until blended. Put batter into 10-inch ungreased tube pan. Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 to 15 minutes. When done, invert and let hang until cold.

Yield: 20 servings.

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