Orange Alaskan Chiffon Cake

• 2 1/4 c. Softasilk cake flour
• 1 1/2 c. granulated sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. salad oil
• 5 egg yolks
• 1/4 c. cold water
• 2 Tbsp. grated orange peel
• 1 c. egg whites
• 1/2 tsp. cream of tartar
• 1 1/2 c. sugar
• 4 1/2 Tbsp. cornstarch
• 1/2 tsp. salt
• 4 egg yolks
• 1 1/2 ??? orange juice
• 2 Tbsp. lemon juice
• 3 Tbsp. butter

1. Heat oven to 325u0b0.
2. Sift flour, 1 1/2 cups sugar, baking powder and salt together.
3. Make a well; add in order the oil, 5 egg yolks, water and orange peel.
4. Stir until smooth.
5. Measure egg whites and add cream of tartar into a large bowl.
6. Beat until whites form stiff peaks.
7. Gradually pour the egg yolk mixture over beaten whites; gently fold until just blended.
8. Pour into ungreased tube pan.
9. Bake about 75 minutes or until top springs back when touched.

softasilk cake flour, sugar, baking powder, salt, salad oil, egg yolks, cold water, egg whites, cream of tartar, sugar, cornstarch, salt, egg yolks, orange juice, lemon juice, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512076 (may not work)