Fresh Orange Chiffon Cake

2 1/4 cups sifted soft-a-silk cake flour
1 1/4 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup salad oil
5 unbeaten egg yolks
3/4 cup cold water
Grated rind of 2 oranges
1 cup egg whites (7-8)
1/2 tsp cream of tartar

Sift together flour, sugar, baking powder and salt. Make a well and add in order: oil, egg yolks, water and oranges. Place egg whites and cream of tartar in large mixing bowl and whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg white, gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased pan (10 x 4") and immediately bake at 325 for 55 minutes. Increase heat to 350 and bake an additional 10-15 minutes.

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