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ORANGE CHIFFON CAKE 
2 1/4 c. flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. oil
5 egg yolks
3/4 c. liquid (juice of 2 oranges - rest water)
3 tbsp. grated orange peel
7 egg whites
1/2 tsp. cream of tartar

In large bowl combine flour, sugar, baking powder and salt. Make a well in center and add in order oil, egg yolks, liquid and orange peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in another large bowl until whites form stiff peak. Pour egg yolk mixture gradually over beaten whites gently folding with rubber spatula just until blended. Pour into ungreased 10 inch tube pan. Bake at 350 degrees for 40 to 45 minutes. Invert on funnel to cool.

FROSTING: 1 can (16.5 ounce) ready to spread frosting or use your own butter cream icing.

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