hunting for orange cake recipe from 1950's Betty Crocker cookbook

Orange Chiffon Cake

2 1/4 cups cake flour or 2 cups Gold Medal® all-purpose flour*

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 egg yolks (with cake flour) or 7 egg yolks (with all-purpose flour)

3/4 cup cold water

2 tablespoons grated orange peel

1 cup egg whites (7 or 8)

1/2 teaspoon cream of tartar

Orange (or Lemon) Butter Icing (below)

Heat oven to 325°.  Mix flour, sugar, baking powder and salt in bowl.  Make a well and add in order:  oil, egg yolks, water and orange peel.  Beat with spoon until smooth.  Beat egg whites and cream of tartar in large bowl until very stiff peaks form.  Gradually pour egg yolk mixture over beaten whites, gently folding with rubber spatula until just blended.  Pour into ungreased tube pan, 10x4 inches.  Bake about 75 minutes or until top springs back when touched lightly.  Invert on funnel.  Let hang until cold.  Frost with Orange (or Lemon) Butter Icing.  If desired, arrange mandarin orange segments around base of cake; garnish top of cake with a flower of orange segments and a maraschino cherry.

*If using self-rising flour, omit baking powder and salt.

Orange (or Lemon) Butter Icing

1/3 cup butter or margarine, softened

3 cups powdered sugar

1 1/2 tablespoons grated orange (or lemon) peel

About 3 tablespoons orange or lemon juice