Orange Chiffon Cake

4 eggs
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup orange juice
2 teaspoons lemon peel
1 teaspoon baking powder
1 cup all-purpose or unbleached flour
1/4 cup chopped almonds
2 tablespoons sugar
1/2 teaspoon cinnamon

Heat oven to 350 degrees F.

In small bowl, beat egg whites until soft peaks form; set aside.

In large bowl, cream 1 cup sugar and margarine until light and fluffy. Add orange juice, lemon peel and egg yolks; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. Gradually blend in flour and baking powder at low speed until well mixed. By hand, fold in beaten egg whites. Pour into ungreased 9-inch square or 11 x 7-inch pan.

In small bowl, combine almonds, 2 tablespoons sugar and cinnamon; sprinkle over batter.

Bake at 350 degrees F for 25 to 35 minutes or until toothpick inserted in center comes out clean.

Serve warm or cool.

Makes 9 servings.