PJ's Orange Chiffon Cake

2 1/2 cups sifted cake flour
1 tablespoon baking powder
1 1/3 cups granulated sugar
1/2 cup vegetable oil
3 egg yolks, beaten
3 tablespoons grated orange zest
3/4 cup orange juice
5 egg whites
1/2 teaspoon cream of tartar
Fresh Orange Glaze
Oven:  325°

Combine flour, baking powder, and 2/3 cup of the sugar in mixing bowl.  Make a well in the center and add oil, egg yolks, orange zest and orange juice.  Beat at high speed until satiny smooth (about 5 minutes). Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.  Add remaining 2/3-cup sugar a little at a time, beating until stiff peaks form.  Pour egg yolk mixture in a thin stream over entire surface of egg white mixture and gently fold whites into yolk.  Bake in ungreased tube pan about 50 minutes or until cake springs back when lightly touched.  Invert pan and cool about 40 minutes before removing.  Drizzle with Fresh Orange Glaze.
 

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