Orange Chiffon Cake

Ingredients:
2 1/4 cups cake flour
1 1/2 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
1/2 cup vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla1 cup egg yolks
1/2 teaspoon cream of tarter

Directions:
1.Preheat oven to 325 degrees. wash cake pan with soapy water to make sure it is grease free. I also make a parchment paper liner for the cake pan for easy release. (you can make this as cup cakes or in an Angel Food Cake pan.
2. Sift flour, sugar, baking powder, and salt together into a bowl.
3. In a large bowl mixing bowl, beat egg whites and cream of tarter until very stiff, set aside.
4. mix egg yolks, cooking oil, juice, orange rind and vanilla together. Slowly add flour mixture until smooth. gently fold in egg whites 1/4 at a time. pour into pan of choice.
5. Bake until a wooden pick comes out clean.
50 minutes for a 12 inch cake pan. 60 to 70 for bunt pan.

Number Of Servings:12-15