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1
To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
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2
Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
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3
Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
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4
In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
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5
Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
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6
Turn into ungreased 10-inch tube pan; bake 55 minutes.
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7
Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
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8
Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
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9
Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
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10
With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
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11
Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
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12
Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
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13
Brush glaze over top and side of cake. Refrigerate.
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14
To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
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15
Refrigerate any left-over cake.
