Lemon Chiffon Cake - cooking recipe

Ingredients

7 eggs, separated
2 1/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3 tsp. baking powder
1/2 c. Wesson oil
3 Tbsp. lemon rind and extract
3/4 c. water
1/2 tsp. cream of tartar

Preparation

Separate eggs.
In egg whites, add 1/2 tsp. cream of tartar and beat well until very stiff.
In yolks, add flour, sugar, salt, baking powder, oil, extract, rind and water.
Beat well until creamy.
Fold into egg whites, do not beat.
Pour into 10 inch tube pan.
Do not grease.
Bake at 325\u00b0 for 50 minutes and 375\u00b0 for 10 minutes more.