Orange Chiffon Cake

Ethel Heider

Ingredients

1 7/8 Tablespoons Baking Powder
1/2 Teaspoons Cream of Tartar
1 7/8 Cups Egg Whites
2 7/8 Oranges Juiced
2 7/8 Tablespoons Grated Orange Rind
5 7/8 Egg Yolks
1/2 Cups Oil
1 7/8 Teaspoons Salt
1 1/2 Cups Sugar
2 1/4 Cups Cake Flour

Instructions

Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg yolks, orange rind, juice (3/4 cup with water added). Beat until smooth. Whip egg whites with cream of tartar until very stiff. Put into a greased and floured cake pan and bake at 350 degrees until a knife inserted comes out clean.