Chiffon Cake

By lmeyer

Ingredients

• 10 egg whites
• 1/2 tsp. cream tarter
• 2 c. sifted flour
• 1 1/2 c. sugar
• 1 tsp. salt
• 3 tsp. bk. powder
• 1/2 c. oil
• 2 tsp. grated lemon rind
• 7 egg yolks (unbeaten)
• 3/4 c. water
• 1 tsp. vanilla

Details

Servings 1

Preparation

Step 1

Whip egg whites and cream of tarter and 3/4 cup sugar till very stiff peaks are fronses. Sift flour, sugar, salt and baking powder into a large bowl. Make a well in the center of the flour. Add the oil, egg yolks and water. Beat with a wooden spoon till smooth. Gradually pour egg yolk mixture over whipped egg whites folding gently with a rubber pan just till blended. Do not stir. Pour into an ungreased tube cake pan at once. Bake immediately twin pan upside down to cool.