Orange Chiffon Bundt Cake with Orange Glaze

 Orange Chiffon Bundt Cake

2 cups plus 2 Tablespoons all-purpose flour
  1 1/2 cups sugar
1 tablespoons baking powder
1/4 teaspoon salt
7 eggs, separated
3/4 cup undiluted, thawed orange juice
1/2 cup vegetable oil
2 teaspoon vanilla extract
1/2 tablespoons grated orange peel
1/2 teaspoon cream of tartar

    Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, vanilla, and orange peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
    Transfer to a greased and floured bundt pan. Bake at 325 degrees F for 55-60 minutes or until cake springs back when lightly touched. Loosen cake from sides of pan; remove cake and place on a cooling rack.
  

Orange Glaze

 1/2 cup butter
1-1/3 cups white sugar
2/3 cup undilted and thawed orange juice
1 can mandarin oranges, drained.

In a small saucepan, melt the butter, and whisk in sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour half of the glaze over the warm cake. Arrange the orange slices around the top of the cake, then pour the rest of the glaze over oranges.