Recipe - Chiffon Cake

2 One fourth cup Sifted cake flour
1 One half cup Granulated sugar
1 tablespoon Baking powder
One fourth teaspoon Salt
One half cup Cooking oil
7 Egg yolks
1 teaspoon Vanilla
Three fourths cup Water
2 teaspoon Finely shredded orange peel
1 teaspoon Finely shredded lemon peel
7 Egg whites
One half teaspoon Cream of tartar

1. In a large mixing bowl stir together flour, sugar, baking powder, and
salt. Make a well in the center of dry mixture. Then add oil, egg yolks,
vanilla and water. Beat with an electric mixer on low speed until combined.
Then beat on high speed for 5 minutes or until satin smooth. Fold in orange
and lemon peel. Set batter aside.

2. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and
cream of tartar on medium to high speed until stiff peaks form (tips stand
straight). Then pour batter in a thin stream over beaten egg whites and
gently fold in.

3. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for
6570 minutes or until top springs back when lightly touched. Immediately
invert cake in pan. Cool completely. Using a narrow metal spatula, loosen
sides of cake from pan. Then remove cake from pan. Cover and store at room
temperature for up to 3 days. Makes 16 servings.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #730 by
L979@aol.com on Aug 9, 1997