Lemon Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 egg yolks
1/2 c. corn oil
1/2 c. water
1 Tbsp. grated lemon rind
1/4 c. lemon juice
6 egg whites (at room temperature)
1/2 tsp. cream of tartar
Lemon Glaze (recipe follows, optional)
lemon and/or orange rind, cut in strips (optional)

Preparation

Into large mixer bowl, sift flour, sugar, baking powder and salt.
Make well in center; add egg yolks, corn oil, water, lemon rind and juice.
With mixer at medium speed, beat until smooth.
In large bowl, with mixer at high speed, beat egg whites and cream of tartar until very stiff peaks form.
Gently fold egg whites into batter.
Bake in ungreased tube pan in 325\u00b0 oven 65 to 70 minutes or until cake springs back when lightly touched.
Immediately invert pan over bottle or funnel.
Cool completely.
Remove from pan.
If desired, glaze with Lemon Glaze and garnish with thin strips of lemon rind.