Golden Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Tablespoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Finely shredded lemon peel||2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
In a small mixer bowl sift together cake flour, sugar, baking powder, and salt; make a well in the center.
Add cooking oil, egg yolks, water, lemon peel, and vanilla.
Beat mixture at high speed of electric mixer till satin smooth, about 5 minutes.
Wash beaters thoroughly.
In large mixer bowl combine egg whites and cream of tartar; beat at medium speed till very stiff peaks form.
Pour batter in a thin stream over entire surface of egg whites; fold in gently.
Pour into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, about 70 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.