Citrus Chiffon Cake
|Egg whites||1 Cup (16 tbs) (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Cake flour||2 1⁄4 Cup (36 tbs)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Citrus glaze||1 Cup (16 tbs)|
1. In large bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved and whites stand in stiff peaks.
2. Preheat oven to 325°F. In another large bowl, with mixer at low speed, beat 1 cup sugar with flour and remaining ingredients except Citrus Glaze until blended, occasionally scraping bowl with rubber spatula. With rubber spatula or wire whisk, gently fold egg-yolk mixture into beaten whites just until blended.
3. Pour batter into ungreased 10-inch tube pan. Bake 1 hour or until cake is golden and top springs back when lightly touched with finger. Invert cake in pan on funnel or bottle; cool completely in pan.
4. To serve, with metal spatula, carefully loosen cake from pan; place on cake plate. Prepare Citrus Glaze. Spread glaze on top of cake, letting some glaze run down side.