Recipe - Elises Orange Chiffon Cake

2 One fourth cup Cake flour
1 One half cup Sugar
3 teaspoon Baking powder
1 teaspoon Salt
One half cup Vegetable oil
5 Unbeaten egg yolks
Juice of 2 oranges plus
Water to make Three fourths cup
Grated rind of 2 oranges
2 Tablespoons
1 cup Egg whites 7 to 8 eggs
One half teaspoon Cream of tartar

Mix first 4 ingredients (the dry ingredients) in a large bowl. Make a well
in dry ingredients and add One half cup vegetable oil then the 5 unbeaten egg
yolks, then the orange juice and orange rind. Beat with a spoon until
smooth. In another large mixing bowl, whip the 1 cup egg whites and 1/2
teaspoon cream of tartar until very stiff. Pour the egg yolk mixture
gradually over whipped egg whites. Gently fold into egg whites; DO NOT
STIR. Pour into ungreased 10 inch x 4 inch deep tube pan. Bake in preheated
325 degree oven for 6570 minutes. Upon removing cake from oven,
immediately turn pan upside down, placing tube part over the neck of a
funnel or bottle if your pan does not have legs. Let hang free until cold.
Loosen from sides with a spatula and turn out onto serving plate. Spread
with Orange Butter Cooked Icing. Orange Butter Cooked Icing Melt One half cup
butter or shortening (should be at least One half butter for flavor) in a large
saucepan and blend in 4 Tablespoons cake flour and One fourth teaspoon salt.
Slowly stir in One half cup orange juice. Bring to a boil and boil 1 minute.
Mixture may appear curdled, but do not despair. Remove from heat and stir
in 3 cups powdered sugar. Beat until of spreading consistency. (If this is
taking a long time, set saucepan into a larger pan of cold water. Stir in 1
Tablespoon grated orange rind. Spread on cooled cake. Variation: Use
frozen strawberries that you have pureed in a blender instead of orange
juice and rind. (Great for Valentine's Day or Sweet Sixteen parties.)

Recipe By : Rosilyn

From: El Charro Cafe Favorite Recipes

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip