Chiffon Cake

By lmeyer

Ingredients

• 10 egg whites
• 1/2 tsp cream of tarter
• 2 cups sifted flour
• 1 1/2 cup sugar
• 1 tsp salt
• 3 tsp baking powder
• 1/2 cup oil
• 7 egg yolks- unbeaten
• 3/4 cup water
• 1 tsp vanilla
• 2 tsp grated lemon rind

Preparation

Step 1

Whip egg whiles and cream of tarter and 3/4 cup sugar till very stiff peaks are formed.

Sift flour, rest of sugar, salt and baking powder into a large bowl. Make a well in the center of the flour and add the oil, egg yolks, water, vanilla and lemon rind. Beat with a wooden spoon till smooth.

Gradually pour egg yolk mixture over whipped egg whites folding gently with a rubber scraper just till blended. DO NOT STIR. Pour into an ungreased tube cake pan at once and bake immediately. Turn cake upside down to cool.

Bake 1 hour at 325 degree and 10 minutes at 350 degree's

This recipe from Katherine Everding