GOLDEN ORANGE CHIFFON CAKE

1 3/4 cup plus 2 tbsp all-purpose flour
1 1/2 cup sugar
1 tbsp baking powder
1 tsp salt
1/2 cup vegetable oil
5 eggs, separated
3/4 cup water
1 tbsp grated orange rind
Additional 3 egg whites, room temperature
1/2 tsp cream of tartar

Preheat oven to 350 degrees F.

In a large mixing bowl, mix together flour, sugar, baking powder, and salt. Make a well in the center; add oil, egg yolks, water, and grated orange rind. Beat at medium speed of mixer for 2 minutes.

In a large mixing bowl, beat the 8 egg whites (at room temperature) at high speed for 1 minute or until foamy. Add cream of tartar, beating until stiff peaks form (2-3 min.).

Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; gently fold whites into yolk mixture. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.

Bake in a preheated oven at 350 degrees F for 55 minutes or until cake springs back when lightly touched. Remove from oven; invert pan, and let cool 40 minutes.

Loosen cake from sides of pan using a narrow spatula; remove from pan and place on serving dish.