Nancy's Orange Chiffon Cake

By izzie

Ingredients

• 2 1/4 cups cake flour
• 1 1/2 cups white sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 5 egg yolks
• 1/2 cup vegetable oil
• 3/4 cup orange juice
• 1/4 tsp. orange extract
• 1 tsp. vanilla extract
• 1 cup egg whites
• 1/2 tsp. cream of tartar
• Nancy's Orange Chiffon Icing

Preparation

Step 1

Preheat oven to 325 degrees.

Make sure that the 10" angel food tube pan is totally grease free.

Sift flour, sugar, baking powder and salt together into bowl.

Make a well in center.

Put egg yolks, cooking oil, orange juice, orange extract or orange rind and vanilla into well. Set aside. Don't beat yet.

Beat egg whites and cream of tartar in large mixing bowl until very stiff. Set aside. Using some beaters, beat egg yolk-flour mixture until smooth.
Gently fold 1/4 at a time into egg whites. Pour batter into ungreased pan. Bake in oven for 60-70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Ice with Nancy's Orange Chiffon Icing.