Chiffon Cake

• 2 1/4 cups flour
• 3 teaspoons baking powder
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1 teaspoon vnilla extract
• 5 egg yolks
• 1/2 cup corn oil
• 3/4 cup water
• 2 tablespoons grated orange rind
• 5 egg whites
• 1/2 teaspoon cream of tartar

1. Preheat oven to 325.
2. Sift flour once, then measure, sift again with baking powder.
3. Add sugar, salt and vanilla.
4. Then make a well out of sugar and flour, add egg yolks, mazola oil, water, and grated orange rind.
5. Then mix well with electric mixer.
6. Place egg whites in bowl with cream of tartar, beat until egg whites stand in peaks, then pour flour mixture over egg whites a little at a time. Fold in with rubber or wooden spatula, Do Not beat just stir enough to mix.
7. Bake in either layer cake or tube pan, if in tube pan bake at 325 for 70-70 minutes. If in layer pan bake at about 350 for about 45-50 minutes.
8. Do Not Grease Pan.

flour, baking powder, sugar, salt, vnilla, egg yolks, corn oil, water, orange rind, egg whites, cream of tartar

Taken from www.food.com/recipe/chiffon-cake-254203 (may not work)