Orange Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Sift flour, sugar, baking powder and salt together into mixing bowl.
Make well in center of flour mix- ture; add oil, egg yolks and orange rind.
Add enough water to orange juice to make 3/4 cup liquid; add to yolk mixture.
Beat with spoon until smooth.
Pour egg whites into large mixing bowl with cream of tar- tar; whip egg whites until stiff peaks form.
Pour egg yolk mixture over egg whites gradually; fold gently until just blended.
Do not stir.
Pour into ungreased 10-inch tube pan.
Bake at 325 degrees for 65 min- utes.
Turn pan upside down; place tube on funnel.
Let stand until cooled.