Orange Chiffon Cake

Just finish baking Orange Chiffon Cake....I've so many oranges, not sure what to do with it since the kids do not eat any fruits on the counter. Before baking Orange Chiffon Cake, I baked another Whoopie Pies - Orange Whoopie Pies for tomorrow breakfast. Ashley love whoopie pies that she asked me to bake again for her. I still have 4 oranges left....maybe I'll try to bake meringue kisses next week.

Group (A)
1¾ Self Rising Flour

1/8 tsp of salt

Group (B)
6 egg yolks

½ cup of sugar

¾ cup Orange juice

1 orange zest

¼ cup canola oil

Group (C)
¾ cup of sugar

6 egg whites

1 tsp cream of tartar

Directions:

1. Pre-heat oven to 325 degree F.  Sieve the entire (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should come out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.