Orange Chiffon Cake

2 cups all-purpose flour
1-1/2 cups sugar
1 tbsp. baking powder
1/2 tsp. salt
3/4 cup fresh orange juice
1/2 cup vegetable oil
7 large eggs, separated
1 tsp. vanilla extract
2 tbsp. orange zest
1 tsp. cream of tartar

Sift together the flour, sugar, baking powder and salt into a large electric mixer bowl. Add the orange juice, oil, egg yolks and vanilla and beat on low speed to combine the ingredients. Beat on high speed for 5 minutes. Fold in the orange zest. Remove to another bowl.

Wash and dry the bowl and add the egg whites with the cream of tartar. Beat on high speed until soft peaks form. Fold the yolk mixture into the beaten whites. Pour into an ungreased 10" tube pan. Bake in a preheated 325°F oven for 1 hour to 1 hour and 15 minutes or until golden brown. (Top should spring back when touched.) Remove and invert the pan on a funnel or wine bottle. Let sit until completely cooled. To remove from pan run a flexible metal spatula between the cake and the pan, invert and remove.

Serves 10 to 12