Aunt Vera’s Orange Chiffon Cake

Sift together in a mixing bowl. Add in order: 1/2 cup oil, 3/4 cup fresh orange juice, 5 unbeaten egg yolks, 2 Tbsp. grated orange rind.

Beat with mixer: 1 cup egg whites and 1/2 tsp. cream of tartar until very stiff.

Gently fold 1st mixture into egg whites until well mixed. Do Not Stir.

Bake at 325 degrees 60-65 minutes in ungreased tube pan.

Turn cake upside down and let stand until cold.

Run knife around cake and tap lightly to remove from pan.

Icing

Melt 1/2 cup of margarine. Remove from heat and add 4 Tbsp. flour.

Blend until smooth.

Place back on low heat and add slowly 1/2 cup orange juice. Cook about 2 minutes. (Will not hurt if curdles)

Remove from heat and add 3 cups confectioners sugar and 2 Tbsp. orange rind. Assuming this means well grated, not just the rind in a spiral.

Stir and spread over cake.

Note: need appx. 8 eggs for 1 cup of whites and 3 or 4 oranges for the juice and grated rind.