Instructions: 1 In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool.

2 In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife.

3 Bake at 325 degrees for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.

4 For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.

This high cake won a blue ribbon for Best Chiffon Cake at an Iowa county fair.

Makes 12 servings.

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