Orange Chiffon Cake

• 2 1/4 c. cake flour
• 1 tbsp. baking powder
• 1/2 c. salad oil
• 7 egg whites
• 3/4 liquid (juice of 2 oranges plus water)
• 3 Tbsp. grated orange peel
• 1 can (16.5 oz.) orange icing or your own
• 1 1/2 c. sugar
• 1 tsp. salt
• 5 egg yolks
• 1/2 tsp. cream of tartar

1. In large bowl, combine flour, sugar, baking powder and salt. Make a well in center and add in order:
2. oil, egg yolks, liquid and orange peel.
3. Beat with spoon until smooth.
4. Beat egg whites and cream of tartar in another large bowl until whites form stiff peaks.
5. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
6. Pour into ungreased 10-inch tube pan.
7. Bake at 350u0b0 for 45 to 50 minutes. Invert on funnel to cool.
8. Frost.
9. Makes 12 to 16 servings. 290 calories per 12, 215 calories per 16 (without frosting).

cake flour, baking powder, salad oil, egg whites, liquid, orange icing, sugar, salt, egg yolks, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080919 (may not work)