It's my mama's birthday and I made some sunshiny, happy orange chiffon cake. Recipe follows. Happy birthday mama!

Orange Chiffon Cake

2 cups flour
1 cup sugar
1 tbsp. baking powder
1 tsp salt
1 cup orange juice
7 egg yolks
3/4 cup oil
2 tsp vanilla extract
8 egg whites
1 tsp cream of tartar
3/4 cup sugar

Preheat oven to 350 degrees fahrenheit.

Sift together APF, sugar, baking powder, and salt. Make a well and add 7 egg yolks, 3/4 cup oil, 1 cup orange juice, and 2 tsp vanilla. Mix together with wooden spoon. Blend well to remove lumps.

Put 8 egg whites in a bowl. Add 1 tsp cream of tartar and beat egg whites. Gradually add 3/4 cup sugar and beat until stiff peaks form. Cut and fold egg yolk batter into egg whites using spatula or balloon whisk. Blend well to remove lumps. Pour to oiled and paper lined baking pan.
Bake until done. Cool on wire rack and transfer to cake stand.

Orange Frosting

4 egg whites
1/2 tsp cream of tartar
1/4 cup light corn syrup
1 cup white sugar
1/2 cup water
1 tsp vanilla
1/2 tsp orange essence

Beat egg whites and add cream of tartar. Add 1/4 cup light corn syrup during soft peak stage.
Dissolve 1 cup sugar in 1/2 cup water to make syrup. Boil until solution becomes syrupy and thick. Immediately add to egg whites and continue beating stiff peak stage. Add 1 tsp vanilla and 1/2 tsp orange essence. Blend well. Add food colouring if desired. Frost cake.