Lydia'S Orange Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted Softasilk cake flour
1 1/2 c. sugar
3/4 c. water
1/4 c. orange juice
1/2 c. Wesson oil
3 tsp. baking powder
8 to 9 egg yolks (should be room temperature)
rind of 1 large orange
1 tsp. salt

Preparation

Beat egg whites together well and add 1/2 teaspoon cream of tartar.
Add the rest of the ingredients and beat well.
Bake at 325\u00b0 for 1 hour.
Then turn oven to 350\u00b0 for 5 or 10 minutes.
Cool cake upside down on bottle for 2 hours before releasing cake.
Use 10-inch tube pan.