Orange Chiffon Cake

Ingredients:

• 3 C Cake Flour
• 2 T Baking Powder
• 1/2 t Salt
• 1 C Sugar
• 1/2 C Vegetable Oil
  
• 3/4 Orange juice
• 1 t vanilla
• 10 pcs. Egg yolk
  
• 10 pcs. Egg white
• 1 C Sugar
• 1 t Cream of tartar
• 1 Box Food Coloring
  

Procedure:

1. Sift flour, baking powder, salt and sugar.
2. Put flour mixture in mixing bowl, make a well in the center then add oil, yolks, juice and vanilla.
3. Beat with wooden spoon until smooth
   
4. Beat egg white and cream of tartar in large bowl until frothy. Gradually add sugar and beat until stiff peak are formed. Peak should be wet.
5. Pour egg yolk mixture over entire surface of eff white, gently cutting and folding in with rubber scrapper.
6. Fold gently, bringing scrapper across bottom bowl, up the slide and over. Fold until completely blended. Pour into greased pan, lived with wax paper or glacine. B
7. Bake until tester inserted in middle comes out clean.

Cooked Icing:

Ingredients:

• 4 pcs. Egg white
  
• 1/4 t Cream of Tartar
• 4 pcs. Calamansi
  
• 2 C Sugar
• 1/2 C Water

Procedure:

1. Boil sugar and water until becomes syrupy. Beat egg white and cream of tartar. Gradually add syrup sugar until stiff peak are formed, add calamansi.