Orange Chiffon Cake

Adapted from Cook's Illustrated magazine

* 2 1/4 cup all purpose flour 
* 1 1/2 cups sugar 
* 2 teas baking powder
* 3/4 teas salt 
* 1/2 cup vegetable oil 
* 6 yolks 
* 1 1/4 cups orange juice 
* 1 TB orange zest 
* 10 egg whites 
* 1/4 teas cream of tartar

DO NOT BUTTER two Bundt pans, it is important not to use butter, the
cake needs to be able to grab onto the side of the pan

Sift flour, baking powder, and salt into a large bowl.

In a small bowl whisk together the oil, yolks, orange juice, and zest.

Mix together the yolk mixture and flour mixture until smooth

Whip the egg whites and cream of tartar in an electric mixer with the
whisk attachment until the yellow of the whites changes to foamy white,
then add the sugar slowly. Whip until the egg whites are a firm
meringue. You will know that this is done when you place a rubber
spatula in the egg whites and it stands up without having to hold it.

Fold in the yolk mixture into the meringue.

Pour into the prepared pans and bake 325 for 25 minutes

After the cake is done, take it out of the oven and set it upside down
on an upside down small bowl without removing the cake from the pan.
This will allow the cake to hang and not sink down and loose its airy
quality. Make sure the middle of the Bundt pan is resting on the bowl so
that air can circulate around the bottom of the cake.

Icing

* 6 Tablespoons salted butter, softened 
* 3 cups powdered sugar sifted 
* 2 tablespoons orange zest 
* 4 tablespoons milk
* 1 teas vanilla

Mix all ingredients together and then spread on the cooled cake with a
spatula.