Orange Chiffon Cake

Directions

1. 1
   In large bowl, combine flour, sugar, baking powder and salt. Make a well in center and add in order:
2. 2
   oil, egg yolks, liquid and orange peel.
3. 3
   Beat with spoon until smooth.
4. 4
   Beat egg whites and cream of tartar in another large bowl until whites form stiff peaks.
5. 5
   Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended.
6. 6
   Pour into ungreased 10-inch tube pan.
7. 7
   Bake at 350° for 45 to 50 minutes. Invert on funnel to cool.
8. 8
   Frost.
9. 9
   Makes 12 to 16 servings. 290 calories per 12, 215 calories per 16 (without frosting).