LEMON CHIFFON CAKE

serves 12

2 cups flour, all purpose
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup water
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Preheat oven at 325 degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt.
Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat to form peaks.
Fold egg whites into batter. Pour into a 10-inch ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

LEMON ORANGE FLUFF ICING

3/4 cup milk
1/2 teaspoon salt
2 tablespoons flour
3/4 cup butter
3/4 cup sugar
1 tablespoon orange rind, grated
1 tablespoon orange juice
1 tablespoon lemon juice

Combine milk, salt and flour in a saucepan and cook over medium heat, stirring continually until thick.
Cool thoroughly.
Meanwhile, cream butter and sugar until very fluffy (about 5 minutes). Blend in juices.
Add cold flour mixture, a little at a time, beating after each addition until fluffy (about 5 minutes).