Orange Chiffon Cake

• 5 egg yolks (unbeaten; 3/8 c.)
• 1 c. egg whites (7 or 8)
• 3 Tbsp. grated orange rind
• 3/4 c. orange juice or water
• 2 1/4 c. sifted cake flour
• 1 1/2 c. granulated sugar
• 3 tsp. double-acting baking powder
• 1 tsp. salt
• 1/2 c. salad oil
• 1/2 tsp. cream of tartar

1. Separate eggs, placing whites in large mixer bowl.
2. Let stand at room temperature, about 1 hour.
3. Have ready a 10 x 4-inch deep tube pan.
4. Grate orange rind, squeeze juice.
5. Set oven at 325u0b0 to preheat.
6. Sift together into small mixer bowl the flour, sugar, baking powder and salt.
7. Make a hole in the middle of flour and pour in oil.
8. Combine yolks, orange rind and juice.
9. Add to small bowl; set aside.

egg yolks, egg whites, orange rind, orange juice, cake flour, sugar, doubleacting baking powder, salt, salad oil, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920610 (may not work)