Recipe: Delores Peterson's Orange Chiffon Cake

DELORES PETERSON'S ORANGE CHIFFON CAKE

1 2/3 cups sifted cake flour
1 3/4 teaspoons baking powder
1 1/4 cups sugar, divided use
1 sprig salt
1/3 cup vegetable oil
2/3 cup liquid (juice from 2 medium oranges plus water as needed)
2 tablespoons grated orange rind
5 egg yolks, unbeaten (about 1/3 cup)
5 egg whites, (about 2/3 cup)
1/4 teaspoon cream of tartar

Sift together the cake flour, baking powder, 1 cup sugar, and salt. Add oil, liquid, orange rind, and egg yolks; beat until smooth. Set aside.

Beat egg white with cream of tartar until egg whites are stiff but not dry. Add the remaining 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 mixture into an ungreased 9 or 10-inch tube pan.

Bake in a 350 degree F oven 50-60 minutes for a 9-inch pan, or 40-50 minutes for a 10-inch pan. Invert pan when it comes out of the oven and cool about an hour.

Source: Newspaper recipe clipping, unknown source, date