Chiffon Cake - cooking recipe

Ingredients

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

Preparation

Mix and sift first four ingredients.
Make a well and add in order:
oil, egg yolks, water, lemon rind and vanilla.
Beat with spoon until smooth.
Add cream of tartar to egg whites.
Beat until whites form stiff peaks.
Gently fold first mixture into whites until well blended.
Put batter into ungreased tube pan (10 minutes).
Bake at 325\u00b0 for 70 to 75 minutes.
Invert pan over bottle until cake is cool.
Loosen sides of cake.
Use with or without icing.