Orange Chiffon Cake

By cmcrobb

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 5 large egg yolks, beaten
• 3/4 cups cold water
• 2 tbsp grated orange peel
• 1 cup egg whites (7 or 8)
• 1/2 tsp cram of tartar

Preparation

Step 1

Heat oven to 325F
Stir together flour, sugar, baking powder and salt.
Make a "well" and add in order; oil, egg yolks, water and orange peel. Stir until smooth.
Measure egg whites and cream of tartar into large mixer bowl. Beat until whites form very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended.
Pour into ungreased tube pan 10x4 inches.
Bake about 75 minutes or until top springs back when touched lightly fwith finger.
Invert tube pand on funnel; let hang until cake is completely cool.