Rosy Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Canned condensed tomato soup||11 Ounce (1 Can)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Egg whites||8 (1 Cup)|
|Cream of tartar||1⁄2 Teaspoon|
Preheat oven to 325°.
Sift together flour, sugar, baking powder, and seasonings into bowl.
Make a well in flour mixture; add soup, oil, egg yolks, rind; beat until smooth.
Beat egg whites and cream of tartar together until they form very stiff peaks.
Pour egg yolk mixture gradually over whites, gently folding with rubber spatula until completely blended.
Pour into ungreased 10 inch tube pan.
Bake in a 325° oven 55 minutes.
Increase to 350°; bake 10 to 15 minutes longer or until top springs back when lightly touched.
Remove from oven and turn pan upside down over neck of funnel; cool.
Loosen cake around edges and tube of pan with spatula; remove from pan and frost, if desired.