Chiffon Cake

• 2 c. sifted flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. cooking oil
• 7 unbeaten large egg yolks
• 3/4 c. cold water
• grated rind of 2 oranges or lemons (about 3 Tbsp.)
• 2 to 3 Tbsp. pure orange extract
• 1 c. egg white
• 1/2 tsp. cream of tartar

1. Sift flour; add sugar, baking powder and salt.
2. Make a well and add oil, egg yolks, water, grated rind or orange extract.
3. Beat with a spoon until smooth.
4. In a large mixing bowl, beat egg whites and cream of tartar.
5. Beat until whites form very stiff peaks.
6. Do not underbeat.
7. Pour egg yolk mixture gradually over beaten whites; fold just until blended.
8. Do not stir.
9. Pour into 10 x 4-inch ungreased tube pan.
10. Bake 55 minutes in slow moderate (325u0b0) oven. Then increase to 350u0b0 and bake 10 to 15 minutes longer or until top springs back when lightly touched.
11. Remove from oven, loosen sides and tube.
12. Turn pan upside down.
13. Take out of the pan.
14. Loosen bottom of cake and put on a plate.
15. Ice with favorite icing. Serves about 25.

flour, sugar, baking powder, salt, cooking oil, egg yolks, cold water, oranges, orange, egg white, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=228684 (may not work)