Orange Chiffon Cake
rec.food.cooking/Scott Taylor (2002)
From: Maida Heatter's New Book of Great Desserts

It's super.

2 cups sifted all purpose flour
1-1/2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
7 large eggs, separated
Grated rind of 2 lemons
Grated rind of 3 oranges
3/4 cup orange juice
1/2 tsp. cream of tartar

Sift together dry ingredients into a large mixing bowl. Make a well in the center and put in the oil, yolks, rinds, and orange juice. Beat until smooth with a large whisk.

Add cream of tartar to whites, then beat until they form stiff peaks. In three additions fold them into the yolk mixture. Make sure everything is blended well, but don't overdo it on the folding in of the whites or you'll lose volume in the cake.

Pour into an ungreased 10-inch tube pan. Bake at 325 for 55 minutes, then raise heat to 350 and bake 10-15 minutes more, until cake springs back gently when pressed with a fingertip. Invert over a bottle to cool. Cut out of pan carefully.

Freezes well too.