Royal Velvet Chiffon Cake

• 1 2/3 c. cake flour, sifted
• 1 3/4 tsp. baking powder
• 1 tsp. salt
• 1 c. sugar
• 1/3 c. salad oil
• 2/3 c. juice from 2 medium oranges and water
• 2 Tbsp. orange rind, grated
• 5 egg yolks (1/3 c.), unbeaten (reserve egg whites)

1. Sift together dry ingredients.
2. Add wet ingredients and beat until smooth.
3. Beat 5 egg whites (2/3 cup) with 1/4 teaspoon cream of tartar until egg whites are stiff, but not dry.
4. Add 1/4 cup sugar gradually; beat to a very stiff meringue.
5. Do not underbeat. Fold egg yolk mixture carefully into egg whites until completely blended.
6. Pour into ungreased 9 or 10-inch pan.
7. Bake in moderate oven (350u0b0) for 50 to 60 minutes for 9-inch pan; 40 to 50 minutes for 10-inch pan.
8. Cool in inverted pan about 1 hour.

cake flour, baking powder, salt, sugar, salad oil, oranges, orange rind, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216713 (may not work)