Could this be it?

CHIFFON CAKE

2 c. all-purpose flour
1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks
3/4 c. cold water
2 Tbsp. grated orange peel
1 c. egg whites (about 8)
1/2 tsp. cream of tartar

Heat oven to 325 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water and orange peel with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 x 4-inches.

Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan.

WHIPPED CREAM FROSTING

4 tsp. flour
1 c. milk
1/2 c. butter or oleo
1/2 c. Crisco
1 c. sugar
2 tsp. vanilla

Mix flour and milk in saucepan. Cook over low heat until thick. Put in bowl. Cool. Cream butter and Crisco with electric mixer, add sugar and beat 4 minutes. Add vanilla and flour/milk paste. Beat until smooth and creamy.