Orange Glow Chiffon Cake

Orange Glow Chiffon Cake

8 oz. cake flour
10 1/2 oz. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup safflower oil
4 1/2 oz. egg yolks
10 1/2 oz. egg whites
3/4 cup orange juice
2 Tbs. orange zest -- grated
1 tsp. vanilla
1 1/4 tsp. cream of tartar

Preheat oven to 325F.
Need ungreased 10" tube pan.

In mixer combine flour, all but 2 Tbs. of the sugar, baking powder, and salt.
Mix for 1 minute.

Add oil, egg yolks, orange juice, zest and vanilla.
Beat 1 minute until very smooth.

In another bowl beat egg whites until frothy, add cream of tartar, beat to very soft peaks.
Beat in remaining 2 Tbs. sugar and beat to soft peaks.

Gently fold whites into batter with a balloon whisk until just blended. Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.

Invert over bottle to cool completely.
Unmold.

Source of recipe: Rose Levy Beranbaum