Nana'S Chiffon Cake - cooking recipe

Ingredients

6 eggs, separated
2 1/2 c. self-rising cake flour
1 1/2 c. sugar
1 tsp. orange extract
1 tsp. lemon extract
3/4 c. oil
3/4 c. water

Preparation

Break the six eggs and put whites into a bowl and set aside. In large bowl, mix the flour, sugar, egg yolks, extracts, oil and water.
Mix well.
Beat egg whites until peaks form.
Gently fold batter into egg whites.
Pour into ungreased tube pan.
Bake at 350\u00b0 for 55 to 60 minutes.
Cool upside down in pan for 2 to 3 hours.
After cooled, scrape around side and bottom of pan and turn cake out.
Serve with any fruit or ice cream or just plain.