Cooking for Daily Living
Cakes Plus
Orange Chiffon Cake

Set oven at 350-375°F.

In the sifter:
1 1/8 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. salad oil
1/3 c. fresh orange juice
4 eggs, separated
1/4 tsp. cream of tartar, beaten into egg whites folded in last

Make a well in dry ingredients in mixing bowl. Drop in egg yolks, salad oil and orange juice. Beat smooth and fold in egg whites.

Bake in ungreased tube pan approximately 50 minutes. Invert pan to cool. Use white or orange icing.