Lemon Chiffon Cake

Ingredients:

·         All-purpose flour: 2/1/4 cups

·         Sugar: 1,1/2 cups

·         Baking powder: 3 teaspoon

·         Salt: 1 teaspoon

·         Coldwater: ¾ cup

·         Vegetable oil: ½ cup

·         Vanilla: 2 teaspoon

·         Grated lemon peel: 1 tablespoon

·         Egg yolks: 6

·         Egg whites: 7-8

·         Cream of tartar: ½ teaspoon

Directions: 

1. Heat the oven to 325F.
2. Mix all dry ingredients in a large bowl.
3. Mix in other ingredients with an electric beater.
4. Wash beaters and dry them before beating egg whites and cream of tartar.
5. Pour egg yolk mixture on egg whites and fold in with a rubber spoon.
6. Turn the mixture into a 10 by 4 inches tube pan.1. Bake for 1 hour and 15 minutes.
7. Turn the cake pan on a heatproof rack for one hour or so until the cake is completely cool.
8. Remove the cake from the pan with the help of a knife.