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Chiffon Cake

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2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 unbeaten egg yolks
3/4 cup cold water
2 teaspoons vanilla
1/2 teaspoon extract of lemon
1 cup egg whites, very stiffly beaten
1/2 teaspoon cream of tartar


Sift flour once, measure and resift with the sugar, baking powder, and salt into a mixing bowl. make a well in the center and add the salad oil, egg yolks, water, vanilla and extract of lemon and beat until smooth. Add cream of tartar to egg whites and whip until they form very stiff peaks. (This is stiffer than for angel food cake or  meringues.) Pour egg yolks mixture gradually over the egg whites, gently folding with a rubber scraper just until blended. Pour into an ungreased 10 inch tube pan and bake in a 325 degree oven for 55 minutes, then increase the temperature to 359 degrees and continue baking for 10 or 15 minutes longer, or until done. Frost as desired.

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