Chiffon Dream Cake
|Sifted all-purpose flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Egg yolks||3 (Unbeaten)|
|Cold water||6 Tablespoon|
|Lemon, rind||1 Teaspoon|
|Egg whites||1⁄2 Cup (8 tbs) (About 4)|
|Cream of tartar||1⁄4 Teaspoon|
Measure and sift flour, sugar, baking powder and salt.
Make a well and add salad oil, egg yolks, cold water, vanilla and lemon rind (if used).
Beat with spoon until smooth.
Beat egg whites and cream of tartar until very stiff (do not underbeat).
Pour egg yolk mixture gradually over whipped egg whites gently folding with a rubber scraper until just blended.
Do not stir.
Pour into a 9 ungreased square pan and bake at 350F for 30 to 35 minutes.
Invert to cool.