Orange Chiffon
2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
sift the above into mixing bowl. Make a well and add in order:
1/2 cup salad oil
5 unbeaten egg yolks
3/4 cup cold water
2 teaspoon vanilla
2 teaspoon grated lemon rind
Beat for 1 minute. Then measure into another bowl:
1 cup egg whites
1/2 teaspoon cream of tartar
Beat 3 to 5 minutes at high speed. Do not under beat. Pour egg yolk mixture over whites gradually, gently folding with rubber scraper just until blended. Pour into ungreased tube pan 10X4 inches. Bake 325°—55 minutes.
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