Chiffon Cake

Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.

• 2 1/4 cups sifted cake flour, sift before measuring
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup plus 2 tablespoons sugar
• 1/2 cup vegetable oil
• 5 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla
• 2 teaspoons grated lemon rind
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 6 tablespoons sugar

Have all ingredients at room temperature.

Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.

Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.

In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.

Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.

Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.
The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
Remove cake from oven. Invert pan and let cool for about an hour.