Golden Chiffon Cake - cooking recipe

Ingredients

2 c. sifted Gold Medal flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
grated rind of 1 lemon
7 egg whites
1/2 tsp. cream of tartar

Preparation

Sift first 4 ingredients into bowl and make a well in center and add in order listed, the oil, egg yolks, cold water, vanilla and lemon rind.
Beat all together at medium speed for 1 minute. Measure into large mixing bowl, egg whites, making about 1 cup and add cream of tartar.
Beat until egg whites form very stiff peaks on high speed for 3 to 5 minutes.
Do not underbeat.
Egg whites are stiff when a dry spatula drawn through leaves a clean path. Pour egg yolk mixture gradually over beaten whites, gently folding with whisk just until blended.
Do not stir.
Pour into ungreased 10-inch tube pan and bake at 325\u00b0 for 55 minutes and then at 350\u00b0 for 10 to 15 minutes longer.
You may need to put foil over top for the last 10 minutes or so.
Hang over a coke bottle to cool. Delicious.