Citrus Chiffon Cake

2 1/4 cups sifted cake flour -- not self-rising

1 1/2 cups granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large egg yolks -- at room temperature

1 tablespoon grated orange peel

2 teaspoons grated lemon peel

3/4 cup fresh orange juice

8 large egg whites -- at room temperature

1/2 teaspoon cream of tartar

1 tablespoon confectioners' sugar

1. Heat oven to 325?F. Sift flour, sugar, baking powder and salt into a large bowl. Make a wide well in center. Add oil, then egg yolks, orange peel, lemon peel and orange juice. Whisk until smooth; set aside.

2. Beat all the egg whites in a large mixing bowl at medium speed until frothy . Add cream of tartar. Gradually increasing speed, continue beating to stiff peaks. Gradually pour yolk mixture in a thin, steady stream into beaten egg wh ites, folding gently with a rubber spatula.

3. Pour batter into an ungreased 10-inch tube pan. Bake 55 to 60 minutes or u ntil toothpick inserted halfway between tube and side of pan comes out clean an d cake springs back when touched gently. Immediately invert pan onto neck of f unnel or bottle; let hang until completely cool, about 3 hours.

4. To loosen, run a metal spatula or thin knife around side of pan and tube. Invert pan again and remove cake. Turn cake upright onto serving plate. Sprin kle top with sifted confectioners' sugar. Makes 16 servings.

This light-as-air classic cake is a perfect springtime treat. It travels beaut ifully and is terrific with fresh fruit. The recipe calls for cake flour, and it's worth buying. Store any unused flour in the freezer.

Prep time: 15 minutes Baking time: 55 to 60 minutes Degree of difficulty: easy Low-calorie

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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