Chiffon Cake

• 2 c. flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. vegetable oil
• 7 egg yolks
• 3/4 c. cold water
• 2 tsp. vanilla
• 2 tsp. grated lemon rind
• 7 egg whites
• 1/2 tsp. cream of tartar

1. Preheat oven to 325u0b0.
2. Blend flour, sugar, baking powder and salt in bowl.
3. Make a well and add in order: oil, egg yolks, water, vanilla and rind.
4. Beat with spoon until smooth.
5. Beat egg whites and cream of tartar in a large mixing bowl until the whites form very stiff peaks.*
6. Pour egg yolk mixture over egg whites, gently folding with a rubber spatula just until blended.
7. Pour into ungreased tube pan.
8. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 to 15 minutes more.
9. Let it hang until cold.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499774 (may not work)