Well-Seasoned Cookbook

flavorful recipes perfected over time

Chiffon Cake

Ingredients:

2 cups flour

1 1/2 cups sugar

3 tsp. baking powder

1 tsp. salt

1/2 cup cooking oil

5 egg yolks, unbeaten

3/4 cup cold water

2 tsp. vanilla

2 tsp. grated lemon rind

7 egg whites

1/2 tsp. cream of tartar

Directions:

Sift flour, sugar, salt, baking powder into mixing bowl. Make a "well" and add in order: oil, egg yolks, water, lemon rind, and flavoring. Beat until smooth.

In another bowl add cream of tartar to egg whites. Beat until they hold very stiff peaks. Do not under-beat. Pour egg yolk mixture in thin stream over entire surface of egg whites, gently cutting and folding in with rubber spatula. Fold gently, bringing scraper across bottom of bowl, up the side and over. Turn bowl and continue until completely blended.

Pour into ungreased pan. Bake at 325 for 55 minutes, then at 350 for 10 to 15 minutes till surface springs back when lightly touched. Let hang upside-down until cold. Loosen with a spatula. Turn pan over and hit edge sharply on table to loosen.