Fresh Orange Chiffon Cake Recipe

Ingredients:

• 2 1/4 c. sifted Swansdown cake flour (spoon in lightly)
• 1 1/2 c. sugar
• 3 tsp. double-action baking powder
• 1 tsp. salt
• order: 1/2 c. salad oil (Mazola or Wesson)
• 5 unbeaten egg yolks Grated rind of 2 oranges (about 2tbsp.)
• Juice of 2 oranges
• 3/4 c.water
• 1 c. egg whites (7 to 8)
• 1/2 tsp. cream of tartar 

ICING:

• 1 1/2 (3 oz.) pkgs. cream cheese
• 2 1/4 c. sifted confectioners' sugar

Grated rind of 2 oranges (1 1/2 tbsp.)

Method:

• Measure these and sift together into mixing bowl. Make a "well" and add in order: salad oil (Mazola or Wesson) unbeaten egg yolks.
• Grated rind of oranges (about 2tbsp.)Juice of 2 oranges plus water to make 3/4 c.
• Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 8)1/2 tsp. cream of tartar Whip until whites form VERY STIFF peaks. 
• Much stiffer than for angel food. 
• Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. 
• DO NOT STIR! Pour at once into ungreased 10-inch tube pan. 
• Bake in 325 degree oven for 65 minutes. 
• Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. 

ICING:

• Cream the cream cheese until light and fluffy. 
• Add gradually sugar and beat well. 
• Stir in orange rind. If too thick, add a few drops orange juice. 
• Ice sides and top of cake. Serves 16.