Orange Chiffon Cake(Large) - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
5 unbeaten medium egg yolks
juice of 2 medium oranges plus enough water to make 3/4 c. liquid
2 Tbsp. orange rind (2 oranges)
1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar

Preparation

Sift together flour, sugar, baking powder and salt.
Make a large well and add oil, egg yolks, juice from oranges and orange rind.
Mix well until smooth.
Measure into large bowl the egg whites and cream of tartar.
Beat until eggs form a very stiff peak; do not underbeat.
Gently fold egg yolk mixture into whipped egg whites just until blended.
Do not stir.
Pour into ungreased pan immediately.
Cut through batter with knife to remove air bubbles.
In 10 x 4-inch tube or angel food pan bake at 325\u00b0 for 65 to 70 minutes.
In 9 x 13 x 2-inch oblong bake at 350\u00b0 for 45 to 50 minutes or until top springs back lightly.
Turn pan upside down until cool.
Cool thoroughly before removing from pan.
Frost with Orange Icing.