Orange chiffon cake..

INGREDIENTS:

1 1/4 cup cake flour or all purpose flour.
1 cup sugar.
1/2 tbsp baking powder.
1/8 tsp salt.
4 eggs, separated.
1/4 cup canola oil.
1/2 cup orange juice.
1 tbsp finely grated orange rind.
1 tsp orange extract.
1/4 tsp cream of tarter.

METHOD:
Prepare two 8 inch round cake pans. 
Preheat oven to 325 degrees, F.  In a large bowl, combine flour, sugar, salt and baking powder.  Add egg yolks, canola oil, orange juice, orange rind, orange extract and beat well on medium speed.  In another bowl at high speed, beat egg whites and cream of tarter in to stiff, glossy peaks.  With rubber spatula, gently fold the beaten whites in to the flour mixture.  Pour batter in to prepared baking pans.  Bake 20 to 25 minutes or until top springs back when lightly touched.  Invert cakes to wire rack and cool completely. 
Prepare frosting.  With metal spatula, fill, frost the sides, top decorate cake layers. 

ORANGE BUTTER CREAM FROSTING:
16 oz  confectioners sugar.
8 tbsp softened butter. (4 oz or 1/2 cup).
1/2 tbsp orange extract.
2 tbsp milk.
3 to 4 drops of orange  and green color.

Cream butter at medium speed.  Gradually add sugar, beating until light and fluffy.  Add milk, colour and orange extract, beat well to spreading consistency.

"ENJOY COOKING AND EATING"