Chiffon Cake

• 2 1/4 c. sifted cake flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. Mazola salad oil
• 5 egg yolks
• 3/4 c. water
• 1 tsp. grated lemon rind (optional)
• 2 tsp. vanilla
• 1/2 tsp. cream of tartar
• 1 c. (7 to 8) egg whites

1. Mix and sift first four ingredients.
2. Make a well and add in order; Mazola oil, egg yolks, water, lemon rind and vanilla.
3. Beat with spoon until smooth.
4. Add cream of tartar to egg whites.
5. Beat until egg whites form very stiff peaks.
6. Gently fold first mixture into egg whites until well blended.
7. Fold, do not stir!
8. Turn batter into ungreased 10-inch tube pan.
9. Bake in moderate oven (325u0b0) 70 to 75 minutes or until cake springs back when touched lightly with finger.
10. Immediately invert pan over funnel to cool. Remove from pan, loosening sides with spatula.
11. Frost with berry icing or whatever you prefer.
12. For 9-inch tube pan use 1/2 of mixture.
13. Bake at 325u0b0 for one hour.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=364097 (may not work)