Orange Chiffon Cake 1964

• 2 14 cups sifted cake flour
• 1 12 cups sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 12 cup canola oil
• 5 egg yolks, unbeaten
• 14 cup cold water
• 12 cup fresh orange juice
• 14 cup poppy seed (soaked in the orange juice) (optional)
• grated rind of one orange
• 12 teaspoon cream of tartar
• 1 cup egg white

1. Measure sifted cake flour to make 2 1/4 cups.
2. Sift the flour now with 1 cup of the sugar, baking powder and salt.
3. Make a well.
4. in a bowl.
5. Add the oil, yolks, water juice and rind along with the seeds
6. Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little.
7. Of course the poppyseeds are optional in the recipe.
8. Beat with a wooden spoon until smooth.
9. Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
10. Add the last 1/2 cup sugar gradually beating to stiff peaks.
11. Fold with whisk into the batter.
12. Blending but not deflating.
13. Pour into ungreased tube pan.
14. Bake 325 for 50- 55 minutes.
15. Test.
16. Reove from oven and let stand one to two minutes.
17. Turn onto wire parchment lined rack to cool completely upside down still in pan.
18. Cool completely, run a knife around outer edges and now remove from pan.
19. Frost when cool with desired frosting or glaze.
20. -- .

cake flour, sugar, baking powder, salt, canola oil, egg yolks, cold water, orange juice, orange juice, orange, cream of tartar, egg white

Taken from www.food.com/recipe/orange-chiffon-cake-1964-356872 (may not work)