Orange Chiffon Cake

I often use this recipe because it requires simple ingredients, it is not
so sweet and it is so simple to do.

• 2-1/4 cups sifted cake flour; 1-1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup salad oil; 5 egg yolks; 3/4 cup orange juice; 1 cup egg whites; 1/2 teaspoon cream of tartar.
  

Follow this procedure:

• Sift dry ingredients into mixing bowl.
  
• Make a well then add salad oil, egg yolks and orange juice. Beat until smooth.
• In a large mixing bowl, combine egg whites and cream of tartar.
• Beat until they form very stiff peaks.
• Pour egg-yolk batter in thin stream over entire surface of egg whites.
• Gently cut and fold just until blended.
• Bake in ungreased 10-inch tube pan in slow oven, 325 degrees for 55 minutes.
• Then increase heat to 350 degrees and bake 10 minutes more.
• Invert and cool thoroughly.