Chiffon cake

 
                                Chiffon Cake
 
 Recipe By     : Unknown Cookbook
 Serving Size  : 16   Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          sifted cake flour
    1 1/2  cups          granulated sugar
    1      Tablespoon    baking powder
      1/4  teaspoon      salt
      1/2  cup           cooking oil
    7                    egg yolks
    1      teaspoon      vanilla
      3/4  cup           water
    2      teaspoons     finely shredded orange peel
    1      teaspoon      finely shredded lemon peel
    7                    egg whites
      1/2  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
 65-70 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.
 
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