Orange Cream Chiffon Cake

1. Preheat the oven to 350°F.

2. Separate the Egg Whites from the Yolks. Place the Egg Whites in a large mixing bowl and set them aside.

3. In another large mixing bowl add the Egg Yolks and mix them on a high speed until they are slightly thickened.

4. Then gradually add 1/3 c. Sugar while it is mixing and mix it until it is really thick and lemon colored. Add the Orange Juice and the Orange Peel. Add the Flour and the rest of the Sugar and mix it well.

5. Add the Cream of Tartar and the Salt to the Egg Whites and mix them on a high speed until they are stiff and white. When you lift the beaters, they should hold their shape.

6. Fold the Egg Whites into the cake mixture and stir it slowly until it is mixed in.

7. Pour the batter into a spring form pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. When the cake comes out of the oven, turn the pan upside down to cool. This will make your cake lighter and fluffier. When it has cooled completely, run a knife around the edges and remove the outside of the pan. Then run a knife around the bottom to make the cake come loose. Place it on a serving dish. Click here for the Angel Food Cake Pan that I use and love!

8. Make the Icing while the cake is cooling. In a saucepan combine the Sugar, Flour and the Salt. Add the Orange Juice, the Egg, and the Orange Peel and cook it on a medium heat stirring it constantly with a wire whisk until it thickens. Cool it completely.

9. In a large mixing bowl add the Cool Whip, Orange Jello, and the Cooked orange mixture and stir it together.

10. Cut the cake in 3 layers and add the icing in between each layer. Then spread the icing over the outside of the cake.

11. Serve and enjoy!