Chiffon Cake

Directions

1. 1
   Sift together flour, sugar, baking powder and salt.
2. 2
   Make a well and add in order, corn oil, egg yolks, water, lemon peel and vanilla.
3. 3
   Beat with spoon until smooth.
4. 4
   Add cream of tartar to egg whites.
5. 5
   Beat until egg whites form very stiff peaks.
6. 6
   Fold first mixture into egg whites until well blended.
7. 7
   Do not stir.
8. 8
   Turn batter into ungreased 10-inch tube pan.
9. 9
   Bake at 325° for 70 to 75 minutes.
10. 10
    Invert pan and cool.
11. 11
    Loosen sides with spatula.