Orange Chiffon Cake
|Sifted flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Egg yolks||5 , unbeaten|
|Orange juice||6 Fluid Ounce, mixed with water to make 3/4 cup liquid|
|Grated orange rind||2 Tablespoon|
|Egg whites||8 Cup (128 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Preheat oven to 325°.
In a small bowl, mix first 8 ingredients.
In a large bowl, mix last two ingredients and whip until whites form very stiff peaks.
Gently fold ingredients of small bowl into large bowl.
Pour into pan; bake for 65-70 minutes.
Remove from oven; invert on glass soda bottle to cool.
Cool completely before icing.