Orange Chiffon Cake

5 egg yolks
7 egg whites
2-1/4 cups sifted cake flour
1-1/2 cup sugar
4-1/2 tsp baking powder
1 tsp salt
1/2 cup salad oil
3 tbsp grated orange rind
3/4 cup orange juice
1/2 tsp cream of tartar

Take eggs out of the refrigerator, and warm up to room temperature (about 1 hour ahead). Preheat oven to 325 deg F.
Into a large bowl, sift flour, sugar, baking powder and salt together. Make a well in the centre of flour mixture, add the following ingreadients in this order: salad oil, eg yolks, orange rind and orange juice. Beat at medium speed with an electric mixer or with a wooden spoon until smooth.
In another large bowl, beat egg whites and cream of tartar together using clean beaters. (Egg whites will not beat up to full volume if there is a trace of fat or yolk in the bowl.) Beat until egg whites form very stiff peaks. Do not underbeat.
Gradually pour yolk mixture over whites folding it in very gently unitl just blended.
Turn batter into ungreased 10" tube pan. Bake 55 minutes then increase heat to 350 deg F, and bake 10 to 15 minutes more or until cake tester inserted in the centre comes out clean.
Invert pan and let hang for 1 hour or until cold. To remove cooled cake: turn pan right side up, insert spatula or flat knife between cake and side of pan and loosen the edges of the cake from the pan. Serve unfrosted or with orange butter cream.

Variations:

Lemon Chiffon - Use 6 yolks and 6 whites, substitute 1 grated lemon rind and 2 tsp lemon juice for rind and juice of orange. Bake at 325 deg F for 1 hour and 10 minutes.
Banana Chiffon - Substitute 1 cup mashed ripe bananas (2 or 3 medium) for 3/4 cup orange juice and 1 tbsp lemon juice for orange rind.
Pineapple Chiffon - Substitute 2 tsp grated lemon rind for orange rind, 3/4 cup pineapple juice for orange juice
Mocha Chiffon - Increase sugar to 1-2/3 cups. Sift 2 tsp instant coffee with flour mixture. Substitute 1 tsp vanilla for orange rind and 3/4 cup water for orange juice. Add cooled melted 3 squares unsweetened chocolate after addition of water. Frost with mocha icing.

Orange Butter cream

1/2 cup soft butter
1 tsp grated orange rind
1/8 tsp salt
3-1/2 cups sifted confectioner's sugar
2 tbsp milk
1-1/2 tsp vanilla extract

Wtith electric mixer at medium speed, beat butter, salt and 1 cup confectioner's sugar together until light and fluffy. Beat in yolks and rind. Add rest of sugar and milk alternately, beating until mixture becomes very smooth and of spreading consistency. Stir in vanilla. Spread evenly on cake.

Mocha Icing

1-1/4 cups sifted granulated sugar
3/4 lb butter
1 can (14 oz) evaporated milk
1 tsp instant coffee powder or granules

Cream the butter until smooth. Gradually add sugar and milk (1 tbsp at a time) while beating at medium speed. add 1 level tsp of instant coffee. Beat until of right spreading consistency (aboout 5 minutes).

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