Preheat oven to 160°C/320°F.
Mix and sift together low protein flour, baking powder and baking soda.
Whisk together egg yolks, salt, sugar, orange juice, orange zest and corn oil until well blended. Sieve in the flour and mix until just combined (DO NOT over mix, to avoid activating the gluten).
In another clean mixing bowl, whisk egg whites until frothy. Add in cream of tartar, continue whisking until soft peak. Add in sugar gradually, continue whisking until stiff peak (the peaks will point straight up and hold). Whisk slowly for 1 minute to reduce the size of air bubbles (to reduce the holes in cake).
Add ⅓ part of meringue to batter, mix gently using balloon whisk. Divide the remaining meringue into 2 batches, fold in gently using rubber spatula until well mixed.
Tap mixing bowl on countertop for 3-4 times (to release large bubbles), then pour batter slowly into 22-cm loose bottom tube pan (DO NOT grease).
Bake at 160°C/320°F for 50-55 minutes, or until fully cooked. The orange chiffon cake is done when the wooden stick inserted in the center of the cake comes out clean. Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
Turn the pan upside down onto a wire rack (at least 6″ from countertop), set aside for 2 hours or until fully cooled.
To unmould, run a sharp knife around the edge of the pan slowly, then take out the orange chiffon cake. Run a sharp knife again around the bottom of the pan slowly and turn the orange chiffon cake out onto a serving board.