Fresh Orange Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1/2 c. Crisco oil
5 unbeaten egg yolks
juice of 2 oranges and enough water to make 3/4 c.
2 Tbsp. grated orange peel
1 c. egg whites (7 to 8 eggs)
1/2 tsp. cream of tartar

Preparation

Sift flour.
Measure lightly into cup; then sift again with sugar, salt and baking powder.
Make a well in center and slowly add oil, blending well.
Add yolks, one at a time, stirring until well mixed.
Add orange juice and peel and beat with a spoon until mixture is smooth.
Beat whites with cream of tartar until stiff. Pour yolk mixture into beaten whites and gently blend together. Bake in ungreased 9-inch tube pan in a preheated 325\u00b0 oven for 50 to 60 minutes.
Frost with Orange Cream Icing.