Recipe: Orange Chiffon Cake (using lemon and orange juice)

ORANGE CHIFFON CAKE

8 eggs, separated
1/4 cup lemon juice
1/4 cup orange juice
1 tsp grated lemon rind
1 tsp grated orange peel
1 1/2 cups sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cream of tartar

Preheat oven to 325 degrees F. Grease a tube or angel food cake pan.

Beat egg yolks until thick and lemon colored. Add the lemon juice, orange juice, lemon rind, and orange peel. Beat well. Add sugar gradually; set aside.

Sift flour, baking powder and salt together. Add to egg mixture; set aside.

Beat the egg whites until stiff. Add cream of tartar and blend. Fold into first mixture. Pour into prepared pan.

Bake 50 minutes at 325 degrees F. Cool upside down on a cake rack.

Source: Newspaper Clipping