Orange Chiffon Cake | America's Test Kitchen

Ingredients

• 5 large eggs , separated (see note)
• 1 teaspoon cream of tartar
• 1 1/4 cups (8¾ ounces/248 grams) sugar
• 1 1/3 cups (5⅓ ounces/151 grams) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 tablespoon grated orange zest
• 3 tablespoons orange juice
• 2 tablespoons cream cheese , softened
• 1/2 teaspoon grated orange zest
• 1 1/2 cups (6 ounces/170 grams) confectioners' sugar