Six Egg Chiffon Cake Recipe

• 2 1/2 c. sifted cake flour
• 1 1/2 c. sugar
• 3 teaspoon baking pwdr
• 1/2 c. Mazola oil
• 6 egg yolks
• 3/4 c. water
• 1 teaspoon grated lemon rind
• 2 teaspoon vanilla
• 1/2 teaspoon cream of tartar
• 6 egg whites

1. Mix and sift first four ingredients.
2. Make a well and add order: Mazola oil, egg yolks, water, lemon rind and vanilla.
3. Beat with spoon till smooth.
4. See how quickly Mazola liquid shortening mixes in; it saves time and work.
5. Add in cream of tartar to egg whites and beat till whites form very stiff peaks.
6. Gently fold first mix into egg whites till well blended.
7. Fold, don't stir.
8. Turn batter into ungreased 10 inch tube pan.
9. Bake in slow oven (325 degrees).
10. Immediately invert pan over bottle.
11. Let cold; then loosen side of cake with a spatula.

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

Taken from cookeatshare.com/recipes/six-egg-chiffon-cake-13067 (may not work)