Lemon Chiffon Cake

• 2 c. sifted flour
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 1/4 tsp. salt
• 1/2 c. salad oil
• 7 egg yolks
• 2 tsp. vanilla
• 2 tsp. grated lemon rind
• 1 c. egg whites
• 1/2 tsp. cream of tartar
• 3 Tbsp. butter
• 3 c. sifted powdered sugar
• 1/2 c. drained crushed pineapple

1. Preheat oven to 325u0b0.
2. Sift flour, sugar, baking powder and 1 teaspoon salt into bowl.
3. Make well in center.
4. Add oil, egg yolks, 3/4 cup cold water, vanilla and lemon rind.
5. Beat until smooth.
6. Beat egg whites and cream of tartar until stiff peaks form (do not underbeat).
7. Pour egg yolk mixture gradually over egg whites; fold gently until blended.
8. Do not overmix.

flour, sugar, baking powder, salt, salad oil, egg yolks, vanilla, lemon rind, egg whites, cream of tartar, butter, powdered sugar, pineapple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473416 (may not work)