Orange Chiffon Cake With Rhubarb Jam

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Ingredients

1/2 cup sugar

1/4 cup fresh orange juice

1 pound rhubarb, trimmed and thickly sliced

2 teaspoons finely grated orange zest

1 1/2 cups cake flour

1 tablespoon baking powder

Pinch of salt

6 large eggs at room temperature, separated

1 3/4 cups sugar

2 tablespoons finely grated orange zest

1/3 cup vegetable oil

1/2 cup fresh orange juice

Pinch of cream of tartar

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