Orange Chiffon Cake

• 2 1/4 c. White Lily plain all-purpose flour
• 1 1/2 c. sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 c. frozen egg substitute, thawed
• 3/4 c. orange juice
• 1/2 c. vegetable oil
• 3 Tbsp. grated fresh orange peel
• 7 egg whites
• 1/2 tsp. cream of tartar

1. Preheat oven to 325u0b0.
2. Set out, but do not grease, a 10-inch tube pan.
3. Stir flour, sugar, baking powder and salt.
4. Make a well in the mixture and add egg substitute, orange juice, oil and orange peel and mix until smooth.
5. Beat egg whites and cream of tartar until stiff peaks form.
6. Pour first mixture slowly over egg whites and fold gently with spatula until just blended. Spoon batter into tube pan.
7. Bake in lower third of oven for 50 to 55 minutes.
8. Invert and let cool completely before removing from pan.
9. Run a thin knife up and down between cake and pan to loosen and remove.
10. Drizzle Orange Glaze over top and sides of cake. Makes 16 servings.

white lily plain, sugar, baking powder, salt, frozen egg substitute, orange juice, vegetable oil, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=845718 (may not work)