Orange Chiffon Cake With Strawberries and Cream
Sifted cake flour
Egg whites (about 8 eggs)
Cream of tartar
Whipped Cream Strawberries
Preheat oven to 325 deg. Sift flour, sugar, baking powder and salt
into medium sized mixing bowl. Grate rind of oranges and set aside.
Make a well in center of dry ingredients and into it place, in order:
oil, egg yolks & grated rind. Squeeze & strain orange juice; measure
& add water (if needed) to make 3/4 cup. Add to egg yolk mixture.
Beat until smooth. In large bowl beat egg whites and cream of tartar
until very stiff peaks form. Gradually pour egg yolk mixture over egg
whites, folding gently until the two mixtures are incorporated. Pour
batter into ungreased 10-in. tube pan. Bake until long skewer
inserted in thickest part comes out clean (1 hr. to 70 min.). Invert
pan and suspend on funnel or bottle to cool. With thin spatula,
gently loosen side and bottom of cake; invert it onto serving plate.
To serve, top with whipped cream and strawberries. Serves 8 to 10.