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Chiffon Cake

This cake is as light as angle food and as rich as a butter cake.





List of Ingredients



• 2 1.4 cups sifted flour
  
• 1 1/2 cups sugar
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/2 cup vegetable oil
  
• 5 egg yolks
  
• 3/4 cup cold water
  
• 2 teaspoons vanilla
  
• 2 teaspoons greated lemon zest
  
• 1 cup egg whites (7 to 8)
  
• 1/2 teaspoon cream of tartar
  






Instructions



1. Preheat oven to 325F.
   
2. Sift flour, sugar, baking powder, and salt into large mixing bowl. Make well in center and add oil, egg yolks, water, vanilla, and lemon zest. Beat until smooth with a spoon.
   
3. Whipp egg whites with cream of tartar until stiff peaks. Pour yolk mixture gradually over beaten whites, gently folding in with rubber spatula just until blended.
   
4. Pour batter into unfreased 10-inch tube pan and bake 55 minutes. Raise oven teperature to 350F adn bake 10 to 15 minutes longer until surface springs back when lightly touched.
   
5. Invert pan immediately and cool cake to room temperature.
   
6. Turn pan right-side-up and rap sharply on counter to loosen cake. Turn cake out and frost if desired.
   






Final Comments


Chocolate Chip Chiffon Cake:
Prepare as directed, increasing sugar to 1 3/4 cups and omitting lemon zest. Just before pouring batter into pan, fold in 3 ounces semisweet chocolate. And bake as directed.