Pineapple Chiffon Cake - cooking recipe

Ingredients

1 c. sifted flour
3/4 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. grated lemon peel
1/4 c. vegetable oil
2 eggs, separated
1/3 c. unsweetened pineapple juice

Preparation

Grease and flour a 9-inch Bundt pan.
Sift flour, 1/2 cup sugar, baking powder and salt in large bowl.
Add egg yolks, juice and lemon peel.
Beat with wooden spoon until smooth.
In separate bowl, beat egg whites until double in volume.
Add remaining sugar gradually and beat until stand in soft peaks.
Add egg yolk mixture and fold in gently.
Spoon into prepared pan.
Bake at 325\u00b0 for 35 minutes.
Cool on wire racks 10 minutes.
Loosen around edges.
Ease out of pan and continue to cool on wire racks.