Orange Chiffon Cake

Name: Orange Chiffon Cake
Yield: Makes One 10-inch (25-cm) Round Cake
Ingredients: Eggs, 6, separated, plus 2 egg whites; Orange zest, 2 tablespoons finely grated; Cream of tartar, ½ teaspoon; Orange juice, ½ cup (4 fl oz/125 ml); Cake (soft-wheat) flour, 2¼ cups (9 oz/280 g) or all-purpose (plain) flour, 2 cups (10 oz/315 g); Sugar, 1½ cups (12 oz/375 g); Canola oil, ½ cup (4 fl oz/125 ml); Baking powder, 1 tablespoon; Salt, 1 teaspoon