Sourdough Chiffon Cake

• 113 cups flour, all-purpose
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/4 cup water cold
• 4 each egg yolks
• 1/2 cup sourdough starter
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/4 teaspoon cream of tartar
• 4 each egg whites

1. Mix and sift the first four ingredients.
2. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice.
3. Beat until smooth.
4. Now add the cream of tarter to the egg whites.
5. Beat the whites until well blended.
6. Be slure to fold very gently.
7. Turn into an ungreased 9 inch tube pan.
8. Bake for 1 hour in a 325F (160C) oven.
9. Cake should spring back when touched with finger.
10. Immediately turn pan upside down placing tube over neck of bottle.
11. Let hang to cool.
12. Loosen with spatula to remove from pan.

flour, sugar, baking powder, salt, vegetable oil, water cold, egg yolks, sourdough starter, vanilla, lemon juice, cream of tartar, egg whites

Taken from recipeland.com/recipe/v/sourdough-chiffon-cake-39219 (may not work)