ORANGE CHIFFON CAKE

Sift together into a bowl
14% cups sifted cake flour
or 1 cup sifted all-purpose flour
2 tsps. baking powder
1% tsp. salt
34 cup fine granulated sugar

Mix together and add to dry ingredients
14 cup salad oil
1/3 cup orange juice
1 tsp. orange rind
3 egg yolks
la tsp. lemon extract

Beat until smooth.

Beat together until very stiff
3 egg whites
14 tsp. cream of tartar

Fold egg whites into batter blending very carefully to
retain the volume of the beaten egg whites.

Bake in an ungreased 8-inch tube pan in a moderate
oven 350° for 45 minutes.

Allow to cool completely before removing from the pan,
by suspending the inverted cake so that the surface of the
cake does not touch anything. Frost when cool with Orange
Frosting or whipped cream.

ORANGE FROSTING
Cream together
2 tbsps. butter
4 tsp. lemon extract
% tsp. grated orange rind
Add
2 cups sifted icing sugar

3 tbsps. orange juice

Beat until creamy and smooth.

Edith Isford, Baldur

USE CO-OP SALAD and COOKING OIL