Fresh Orange Chiffon Cake

• 2 1/4 c. sifted cake flour
• 1 1/2 c. sugar
• 1/4 tsp. salt
• 3 tsp. baking powder
• 1/2 c. Crisco oil
• 5 unbeaten egg yolks
• juice of 2 oranges and enough water to make 3/4 c.
• 2 Tbsp. grated orange peel
• 1 c. egg whites (7 to 8 eggs)
• 1/2 tsp. cream of tartar

1. Sift flour.
2. Measure lightly into cup; then sift again with sugar, salt and baking powder.
3. Make a well in center and slowly add oil, blending well.
4. Add yolks, one at a time, stirring until well mixed.
5. Add orange juice and peel and beat with a spoon until mixture is smooth.
6. Beat whites with cream of tartar until stiff. Pour yolk mixture into beaten whites and gently blend together. Bake in ungreased 9-inch tube pan in a preheated 325u0b0 oven for 50 to 60 minutes.
7. Frost with Orange Cream Icing.

cake flour, sugar, salt, baking powder, crisco oil, egg yolks, oranges, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226990 (may not work)