Tangerine Chiffon Cake
|Sugar||1 3⁄4 Cup (28 tbs)|
|Shortening||1 Cup (16 tbs)|
|Cake flour||2 Cup (32 tbs)|
|Tangerine juice||5 Tablespoon|
Cream sugar and shortening; add one egg at a time, beating well after each addition.
Add 1 cup flour; beat for 2 minutes.
Add tangerine juice, vanilla, salt and remaining flour; beat for 2 minutes longer.
Pour into 10-inch greased and floured tube pan.
Bake in 350-degree oven for 1 hour.