Lemon-Orange Chiffon Cake

• 2 1/2 cups sifted cake flour
• 1 1/3 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 large eggs, separated
• 3/4 cup fresh orange juice
• 3 tablespoons orange zest
• 1/2 teaspoon cream of tartar
• Garnishes: edible flowers, kumquat slices

1. Preheat oven to 350u0b0. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350u0b0 for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
4. Spread Lemon-Orange Buttercream Frosting between layers and on top and sides of cake.

cake flour, sugar, baking powder, salt, vegetable oil, eggs, orange juice, orange zest, cream of tartar, edible flowers

Taken from www.myrecipes.com/recipe/lemon-orange-chiffon-cake (may not work)