Orange Chiffon Cake

This is one of my favorite recipes! It's so light and springy, yet the orange glaze just melts in your mouth!

Cake:

2- 1/4 cups cake flour

1 - 1/2 cups sugar

1 tsp salt

1 tsp baking powder

1/2 cup vegetable oil

6 egg yolks

1/4 cup water

grated peel of one orange

1/2 cup orange juice

1 Tbsp vanilla extract

1 cup (about 8) egg whites

Glaze:

2/3 cup sifted confectioner's sugar

2 Tbsp orange juice

2 tsp grated orange peel

Preheat oven to 325 degrees . Sift together the flour, 3/4 cup of the sugar, salt, and baking powder. In a seperate, large bowl, beat the oil, egg yolks, water, orange peel, orange juice and vanilla.

Stir in the dry ingredients and blend well.

In another seperate bowl, beat the egg whites until fluffy. Gradually add the remaining 3/4 cup of sugar and beat until stiff and glossy, but not dry.

Stir 1/3 of the egg whites into the batter, and then fold in the remainng whites.

Pour the batter into an ungreased 10" tube pan and bake for 1 hour, or until the cake bounces back when touched.

Immediately invert the cake when done to cool and remove fom the pan.

To make the glaze:

In a small bowl, stir together all the ingredients until it's nice and smooth. Brush the glaze over the cooled cake.