Orange Chiffon Cake

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2 1/4 cups cake flour (not self-rising)

1 1/2 cups sugar

1 tablespoon double-acting baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

7 large egg yolks

3/4 cup fresh orange juice

2 tablespoons freshly grated orange zest

2 teaspoons vanilla

9 large egg whites

1 teaspoon cream of tartar

2 cups well-chilled heavy cream

3 tablespoons Grand Marnier or other orange-flavored liqueur

2 teaspoons freshly grated orange zest

1/4 cup sugar

1/4 teaspoon orange-flower water (available at specialty foods shops), or to taste, if desired

candied mimosa balls and candied violets (both available at specialty foods shops) for garnish if desired

fresh orange sections, membranes discarded, for garnish if desired

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