Chiffon Cake

Ingredients:
2 1/4 cups sifted cake flour, sift before measuring
1 teaspoon salt
1 tablespoon baking powder
1 cup plus 2 tablespoons sugar
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 teaspoons grated lemon rind
5 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Procedure:
Have all ingredients at room temperature.
Into a mixing bowl, sift together the sifted flour, salt, baking powder, and the 1 cup plus 2 tablespoons granulated sugar.
Add the oil, egg yolks, water, vanilla, and lemon peel to dry ingredients; beat with spoon until batter is smooth.
In a large mixing bowl, beet the eeg whites and cream of tartar until egg whites are glossy and stand in soft peaks with beaters are lilfted. Add the 6 tablespoons of sugar gradually, beating until all sugar is used and peaks are stiff when beaters are lifted.
Pour the batter, a little at a time, over the beaten egg whites and sugar. Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour batter into an ungreased 10-inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer. The cake can be baked in a 13x9x2-inch pan at 350° for 50 to 55 minutes. Remove cake from oven. Invert pan and let cool for about an hour.

Frost this chiffon cake with your favorite frosting or dust with powdered sugar and serve with fruit.