Orange Chiffon Cake(Large)

• 2 1/4 c. sifted cake flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. Wesson oil
• 5 unbeaten medium egg yolks
• juice of 2 medium oranges plus enough water to make 3/4 c. liquid
• 2 Tbsp. orange rind (2 oranges)
• 1 c. egg whites (7 to 8)
• 1/2 tsp. cream of tartar

1. Sift together flour, sugar, baking powder and salt.
2. Make a large well and add oil, egg yolks, juice from oranges and orange rind.
3. Mix well until smooth.
4. Measure into large bowl the egg whites and cream of tartar.
5. Beat until eggs form a very stiff peak; do not underbeat.
6. Gently fold egg yolk mixture into whipped egg whites just until blended.
7. Do not stir.
8. Pour into ungreased pan immediately.
9. Cut through batter with knife to remove air bubbles.
10. In 10 x 4-inch tube or angel food pan bake at 325u0b0 for 65 to 70 minutes.
11. In 9 x 13 x 2-inch oblong bake at 350u0b0 for 45 to 50 minutes or until top springs back lightly.
12. Turn pan upside down until cool.
13. Cool thoroughly before removing from pan.
14. Frost with Orange Icing.

cake flour, sugar, baking powder, salt, wesson oil, egg yolks, oranges, orange rind, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270501 (may not work)