Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 egg yolks
3/4 c. water
1 tsp. grated lemon peel
2 tsp. vanilla
1/2 tsp. cream of tartar
6 egg whites

Preparation

Sift together flour, sugar, baking powder and salt.
Make a well and add in order, corn oil, egg yolks, water, lemon peel and vanilla.
Beat with spoon until smooth.
Add cream of tartar to egg whites.
Beat until egg whites form very stiff peaks.
Fold first mixture into egg whites until well blended.
Do not stir.
Turn batter into ungreased 10-inch tube pan.
Bake at 325\u00b0 for 70 to 75 minutes.
Invert pan and cool.
Loosen sides with spatula.