Orange Chiffon Cake

Preheat oven to 325°.

Set out, but do not grease, a 10-inch tube pan.

Stir flour, sugar, baking powder and salt.

Make a well in the mixture and add egg substitute, orange juice, oil and orange peel and mix until smooth.

Beat egg whites and cream of tartar until stiff peaks form.

Pour first mixture slowly over egg whites and fold gently with spatula until just blended. Spoon batter into tube pan.

Bake in lower third of oven for 50 to 55 minutes.

Invert and let cool completely before removing from pan.

Run a thin knife up and down between cake and pan to loosen and remove.

Drizzle Orange Glaze over top and sides of cake. Makes 16 servings.