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| Golden Chiffon Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 2 | cups | Gold Medal Flour, sifted |
| 1 1/2 | cups | Sugar |
| 3 | tsp | Double-Action Baking Powder |
| 1 | tsp | Salt |
| 1/2 | cups | Wesson Oil |
| 7 | | Egg Yolks, unbeaten |
| 3/4 | cups | Cold Water |
| 2 | tsp | Vanilla |
| 2 | tsp | Lemon Rind, grated (from 1 lemon) |
| 1 | cup | Egg Whites (7 or 8) |
| 1/2 | tsp | Cream of Tartar |
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| Instructions: |
| 1. | Measure and sift flour, sugar, powder and salt together into a mixing bowl. |
| 2. | Make a well in the mixture and add oil, egg yolks, cold water, vanilla and lemon rind--in that order |
| 3. | Beat with a spoon until smooth. |
| 4. | Measure egg whites and cream of tartar into a large mixing bowl. |
| 5. | Whip these until they form very stiff peaks. |
| 6. | Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper, just un |
| 7. | Bake in ungreased 10 in. tube pan for 55 minutes at 325 degrees, then for 10 minutes at 350 degrees. |
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| Recipe submitted 8/18/2005 |
