Chiffon Cake with Orange Juice

5 egg yolks (3/8 cup)
1 cup egg whites (7 or 8)
3 tbsp. grated orange rind
� c. orange juice
2� c. sifted cake flour
1� c. sugar
3 tsp. baking powder
1 tsp. salt
� c. salad oil
� tsp. cream of tartar

Separate eggs, placing whites in large mixer bowl. Let stand at room temp. about 1 hr. Sift together in smaller bowl flour, sugar, baking powder and salt. Make a hole in the middle of flour and pour in oil. Combine yolks, rind and Juice, add to small bowl. Set aside. Add cream of tartar to whites, beat until very stiff. Beat egg yolk mixture until very smooth. Slowly pour over egg whites, folding gently. Turn into ungreased tube pan. Bake at 325 for 55 min. then at 350 deg. 10-15 min. Invert and let hang until cold. Frost with orange or lemon frosting.

Orange or Lemon Frosting:

Combine in small bowl:
1 egg yolk
2 tbsp. melted butter
2 tbsp. orange or lemon rind
1 tbsp. grated rind
about 2 c. confectioners� sugar

Beat until smooth and fluffy. Spread on cake. Sprinkle with coconut if desired.