Title: Almond orange chiffon cake
 Categories: All newly t, Desserts
      Yield: 16 Servings
 
  2 1/4 c  Sifted cake flour
  1 1/2 c  Granulated sugar
    1/2 c  Ground almonds
      1 tb Baking powder
    1/4 ts Salt
    1/2 c  Cooking oil
      7    Egg yolks
      1 tb Finely shredded orange peel;
           -set aside
    3/4 c  Orange juice
    1/2 ts Almond extract
      7    Egg whites
    1/2 ts Cream of tartar
           Orange Whipped Cream
           -Frosting
    1/4 c  Sliced almonds; toasted
 
  In a large mixing bowl stir together flour, sugar, ground almonds,
  baking powder, and salt. Make a well in the center of dry mixture.
  Then add cooking oil, egg yolks, orange juice, and almond extract.
  Beat with an electric mixer on low to medium speed until combined.
  Then beat on high speed for 5 minutes or until satin smooth. Fold in
  orange peel. Set batter aside.
  
  Thoroughly wash beaters. In a very large mixing bowl beat egg whites
  and cream of tartar on medium speed until stiff peaks form (tips stand
  straight). Then pour batter in a thin stream over beaten egg whites
  and gently fold in.
  
  Pour batter into an ungreased 10 inch tube pan, spreading evenly.
  Bake in a 325 oven 60-65 minutes or until top springs back when
  lightly touched. Immediately invert cake in pan. Cool completely.
  Loosen sides of cake from pan. Remove from pan.
  
  Cut the cake into 3 layers. Place bottom layer on a serving plate.
  Spread with about 1 cup Orange Whipped Cream Frosting. Top with
  second layer and 1 cup of the frosting. Add top layer. Frost top and
  sides of cake with remianing frosting. Sprinkle top with toasted
  almonds. Cover and store in the refrigerator and use within 2 days.
  Makes 16 servings.
  
  Orange Whipped Cream Frosting: In a glass measuring cup combine 3
  tablespoons cold water and 1 1/2 teaspoons unflavored gelatin. Let
  stand 2 minutes. In a saucepan bring about 2 inches water to boiling.
  Place measuring cup in saucepan of boiling water. Heat and stir 1
  minute or until gelatin is dissolved. Remove from saucepan; cool
  slightly. In a mixing bowl beat 3 cups whipping cream, 1 1/2 cups
  sifted powdered sugar, and 3 tablespoons orange liquer if desired,
  with an electric mixer on medium speed while gradually drizzling the
  gelatin over the cream mixture. Continue beating untill stiff peaks
  form. Fold in 2 teaspoons finely shredded orange peel.