Orange Chiffon Cake With Strawberries And Cream

Directions

1. Preheat oven to 325 deg. Sift flour, sugar, baking pwdr and salt into medium sized mixing bowl. Grate rind of oranges and set aside. Make a well in center of dry ingredients and into it place, in order: oil, egg yolks & grated rind. Squeeze & strain orange juice; measure & add in water (if needed) to make 3/4 c.. Add in to egg yolk mix. Beat till smooth. In large bowl beat egg whites and cream of tartar till very stiff peaks form.
2. Gradually pour egg yolk mix over egg whites, folding gently till the two mixtures are incorporated. Pour batter into ungreased 10-in. tube pan.
3. Bake till long skewer inserted in thickest part comes out clean (1 hr. to 70 minutes.). Invert pan and suspend on funnel or possibly bottle to cold. With thin spatula, gently loosen side and bottom of cake; invert it onto serving plate. To serve, top with whipped cream and strawberries.
4. Serves 8 to 10.