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Orange Chiffon Cake |
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| 2 1/2 cups Cake Flour | 4 Egg Yolks |
| 1 1/2 cups Sugar | 1 Cup Orange Juice |
| 2 tsp. Baking Powder | 1 cup Egg Whites |
| 1 tsp. Salt | 1/2 tsp. Cream of Tartar |
| 1/2 cup Oil | |
| Preheat oven to 325.
Lightly grease and flour a Tube Pan. Mix together dry ingredients. Stir in Oil, Egg Yolks and Orange Juice one at a time. Pour into tube pan. In a mixing bowl whip Egg Whites and Cream of Tartar until stiff peaks form.
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