Orange Chiffon Cake
2-1/4 cups sifted cake flour
1-1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup cooking (salad) oil
5 unbeaten egg yolks (medium)
Juice of 2 medium oranges plus water to make 3/4 cup grated rind of 2 oranges (about 3 tbsp.)
1 cup egg whites (7 or 8)
1/2 tsp. cream of tartar
Heat oven to 325 F, Sift flour, sugar, baking powder, and salt into bowl. Make a well and add oil, egg yolks, orange juice, and rind. Beat with spoon until smooth.
Beat egg whites and cream of tartar in large bowl until whites form very stiff peaks or 3 to 5 min. with electric mixer on high speed. DO NOT UNDERBEAT. Pour egg yolk mixture slowly over beaten egg whites--folding Just until blended. DO NOT STIR. Pour into ungreased 10" tube pan.
Bake 55 min. at 325 F, then increase to 350 F and bake 10 to 15 min. longer, or until top springs back when lightly touched.
Turn upside down over neck of funnel or bottle. Hang until cold. Loosen from sides with spatula. Hit edge sharply on table to loosen. Frost or serve in the following ways (day-old cake is easier to handle).
