Orange Chiffon Cake

2 1/4 cups sifted cake flour
1 1/4 cups sugar
1 Tbsp. baking powder
1/2 tsp. salt
5 large egg yolks
3/4 cup orange juice
1/2 cup vegetable oil
2 Tbsp. orange zest, finely grated
1 tsp. vanilla
8 large egg whites
1/2 tsp. cream of tartar
1/4 cup sugar

In a large bowl, sift together flour, sugar, baking powder and salt.
In another bowl, beat together egg yolks, orange juice, oil, orange zest and vanilla until smooth.
Stir yolk mixture into flour mixture until smooth.
In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
Add sugar gradually and continue to beat until stiff peaks form.
Fold 1/4 of whites into the yolk mixture, then fold in remaining whites.
Pour batter into an ungreased 10 inch tube pan.
Bake at 325 degrees F for 55 to 65 minutes or until toothpick inserted comes out clean.
Cool cake upside down before serving.

Makes 12 servings

Glaze (optional): Stir together 1 cup sifted icing sugar and 2 Tbsp. orange juice. Drizzle or spread on top of cooled cake.

From Joy of Cooking by Rombauer, Rombauer Becker and Becker