Chiffon Cake(Granddaughter'S Favorite)

• 2 c. White Lily self-rising flour
• 1 1/2 c. sugar
• 1/2 c. vegetable oil
• 7 egg yolks (unbeaten)
• 3/4 c. cold water
• 2 tsp. vanilla
• 2 tsp. grated lemon rinds (bought) or fresh ground
• 1 c. egg whites (7 or 8)
• 1/2 tsp. cream of tartar

1. Sift flour, then measure.
2. Add sugar and mix together in bowl. Make a well and add in order:
3. oil, egg yolk, water, vanilla and rind.
4. Beat with spoon until smooth.
5. Measure egg whites and cream of tartar in large mixing bowl.
6. Beat until whites form a very stiff peak.
7. Pour egg yolk mixture into beaten whites, gently folding with wooden spoon just until blended.
8. Pour into ungreased 10-inch tube pan.
9. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 minutes.
10. Invert on funnel.
11. Let hang until cold.
12. Serve plain or frost with White Mountain Frosting.

flour, sugar, vegetable oil, egg yolks, cold water, vanilla, lemon rinds, egg whites, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076218 (may not work)