Cholesterol-Free Lemon Chiffon Cake

• 5 large egg whites (room temperature)
• 2 Tbsp. sifted powdered sugar
• 1 1/2 c. sifted cake flour (5 1/4 oz.)
• 1 c. granulated sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. vegetable oil or corn oil
• grated rind of 2 lemons
• 1/2 c. fresh squeezed lemon juice

1. In a large bowl using electric mixer, whip egg whites with powdered sugar until fluffy, but not dry.
2. Set whites aside.
3. In another bowl, sift flour, granulated sugar, baking powder and salt.
4. Scoop out a well in the center of the flour and add oil, lemon rind and juice.
5. With medium speed on mixer, beat until well blended and smooth.
6. Fold the batter into the whites.
7. Spread solid shortening on bottom and sides of 9-inch tube pan and dust with flour.
8. Pour batter into pan and bake in a 350u0b0 oven for 35 to 40 minutes or until lightly browned on top.
9. (Should spring back to touch.)
10. Cool cake right side up in pan for 5 minutes. Invert onto wire rack and lift off the pan.
11. Cool completely and ice, if desired.

egg whites, powdered sugar, cake flour, sugar, baking powder, salt, vegetable oil, lemons, fresh squeezed lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1012402 (may not work)