Triple Citrus Chiffon Cake With Lemon Custard - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 Tbsp. baking powder
1/2 tsp. salt
5 large egg yolks
1 large egg
1 1/3 c. granulated sugar
1/2 c. vegetable oil
1 heaping Tbsp. grated orange rind
1 tsp. grated lemon rind
2/3 c. orange juice
1 Tbsp. fresh lemon juice
5 large egg whites
1/4 tsp. cream of tartar
2 c. heavy cream, whipped with 1/4 c. granulated sugar

Preparation

Prepare Lemon Custard and cool.
Grease and line three 9-inch cake pans.
Preheat oven to 325\u00b0.