Orange Chiffon Layer Cake
- In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside.
- Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed for 3 minutes; scrape bottom and sides of bowl often.
- Fold egg whites into batter until well-blended. Pour into two greased and floured 8 x 1-1/2-inch layer pans.
- Bake at 350ºF for 25-30 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans.