Chiffon Cake(Granddaughter'S Favorite) - cooking recipe

Ingredients

2 c. White Lily self-rising flour
1 1/2 c. sugar
1/2 c. vegetable oil
7 egg yolks (unbeaten)
3/4 c. cold water
2 tsp. vanilla
2 tsp. grated lemon rinds (bought) or fresh ground
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Preparation

Sift flour, then measure.
Add sugar and mix together in bowl. Make a well and add in order:
oil, egg yolk, water, vanilla and rind.
Beat with spoon until smooth.
Measure egg whites and cream of tartar in large mixing bowl.
Beat until whites form a very stiff peak.
Pour egg yolk mixture into beaten whites, gently folding with wooden spoon just until blended.
Pour into ungreased 10-inch tube pan.
Bake at 325\u00b0 for 55 minutes, then at 350\u00b0 for 10 minutes.
Invert on funnel.
Let hang until cold.
Serve plain or frost with White Mountain Frosting.