Orange Chiffon Cake

Combine flour, sugar, baking powder, salt, and rind in bowl. Make a well in center; add in order vegetable oil, egg yolks, orange juice, and water. Beat until smooth. In large bowl, beat egg whites with cream of tartar until stiff but not dry. Pour over egg whites folding in until just blended. Pour into greased 10"/25 cm tube pan. Bake at 325 F (160 C) for 55 minutes; then at 350 F for 10 minutes. Invert (turn over) into pan to cool completely. Remove from pan. Drizzle with Orange glaze. Make 16 servings. Orange Glaze 2 1/4 cups icing sugar 2 tbsp orange juice 1 tbsp lemon juice 2 tsp soft butter or margarine 2 tsp grated orange rind Combine all. Mix well.