Orange Chiffon Cake With Orange Icebox Pie Filling

• 2 1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/3 cups sugar
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 3/4 cup orange juice
• 3 tablespoons grated orange rind
• 1/2 teaspoon cream of tartar
• Orange Icebox Pie Filling
• Orange Buttercream Frosting

1. Combine first 4 ingredients in a mixing bowl. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed with an electric mixer 3 to 4 minutes or until smooth. Stir in rind.
2. Beat egg whites and cream of tartar at medium-high speed with an electric mixer until stiff peaks form. Gently fold into flour mixture. Spoon batter evenly into 3 greased and floured 9-inch round cakepans.
3. Bake at 350u0b0 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on racks.
4. Spread Orange Icebox Pie Filling evenly between layers and on top of cake. Cover cake, and chill at least 4 hours.
5. Spread Orange Buttercream Frosting evenly around sides. (Cake may be frozen up to 1 month completely assembled.)
6. Note: Cake batter may be baked in 3 (10-inch) round cakepans or 2 (13- x 9-inch) baking pans for 15 minutes or until a wooden pick inserted in center comes out clean.

cake flour, baking powder, salt, sugar, vegetable oil, eggs, orange juice, orange rind, cream of tartar, orange buttercream frosting

Taken from www.myrecipes.com/recipe/orange-chiffon-cake-with-orange-icebox-pie-filling (may not work)