Royal Velvet Chiffon Cake - cooking recipe

Ingredients

1 2/3 c. cake flour, sifted
1 3/4 tsp. baking powder
1 tsp. salt
1 c. sugar
1/3 c. salad oil
2/3 c. juice from 2 medium oranges and water
2 Tbsp. orange rind, grated
5 egg yolks (1/3 c.), unbeaten (reserve egg whites)

Preparation

Sift together dry ingredients.
Add wet ingredients and beat until smooth.
Beat 5 egg whites (2/3 cup) with 1/4 teaspoon cream of tartar until egg whites are stiff, but not dry.
Add 1/4 cup sugar gradually; beat to a very stiff meringue.
Do not underbeat. Fold egg yolk mixture carefully into egg whites until completely blended.
Pour into ungreased 9 or 10-inch pan.
Bake in moderate oven (350\u00b0) for 50 to 60 minutes for 9-inch pan; 40 to 50 minutes for 10-inch pan.
Cool in inverted pan about 1 hour.