Classic Orange Chiffon Cake

Cake:

5 egg whites

½ teaspoon cream of tartar

1 package (18.25 ounces) plain yellow cake mix

3 egg yolks

¾ cup orange juice

½ cup of vegetable oil

¼ cup frozen orange juice concentrate thawed

1 teaspoon grated orange rind

Glaze

2 cups confectioners sugar, sifted

3 tablespoons orange juice

Heat oven to 325^oF.

Cake: Place the egg whites and cream of tartar in a medium size bowl. Beat on high speed until stiff peaks form, about 2 to 3 minutes

Place cake mix, egg yolks, orange juice, oil orange juice concentrate and orange rind in large bowl. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Increase speed to medium beat 2 minutes; batter should look well blended.

Turn beaten egg whites out on top of batter and fold white into batter until mixture is light but well combined. Pour batter into 10-inch tube pan, smoothing top.

Bake in 325^o oven for 45 to 50 minutes or until golden brown and top of cake springs back when lightly pressed with tip of finger.

Glaze place confectioners sugar and orange juice in medium size bowl. Beat on low speed 1 minute. Spread glaze over top and sides of cake. Let glaze set for 20 minutes.