Orange Chiffon Cake

Marlene Mork (GF Utah group)

1-1/2 cups rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/2 tsp. Xanthan gum
1-1/2 cups sugar
3 tsp. baking powder
1/4 tsp. salt

1/2 cup oil
7 egg yolks, unbeaten
3/4 cup orange juice
2 tsp. finely grated orange rind
1 tsp. orange flavoring
7 egg whites, beaten stiff
1/2 tsp. cream of tartar

1. In large mixing bowl combine flour, potato starch, tapioca starch, xanthan, sugar, baking powder, and salt. 
2. Add oil, unbeaten egg yolks, orange juice, rind and orange flavoring. Beat for 5 minutes until very smooth.
3. In medium mixing bowl beat egg whites and cream of tartar with electric mixer until very stiff peaks form. 
4. Pour batter in a thin stream over beaten egg whites; fold in gently.
5. Pour into ungreased 10-inch tube pan. 
6. Bake at 350 degrees for 70 to 90 minutes or until the top springs back when lightly touched.   Immediately invert pan; leave cake in pan. Cool completely. Loosen sides of cake from pan and remove cake. 

Frost with Orange Frosting.

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