An amateur, appropriately named Harry Baker, is credited with creating chiffon cake. The country was enthralled when he gave his recipe to Betty Crocker.

Preparation time: 25 minutes. Baking time: 55 minutes. To serve 16. Light, airy and dependable.

2 1/4 c. sifted cake flour (no substitutions)
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
5 lg. eggs, separated, plus 3 egg whites
1 tbsp. grated orange peel
2 tsp. grated lemon peel
3/4 c. orange juice
1/2 tsp. cream of tartar
1 tbsp. confectioners' sugar

Adjust oven rack to lowest position. Preheat oven to 325 degrees.

Sift flour, sugar, baking powder and salt into bowl. Make wide well in center and add oil, egg yolks, citrus peels and juice. Whisk until smooth.

Beat egg whites in mixer bowl until frothy. Add cream of tartar and beat to very stiff peaks. Pour yolk mixture in thin, steady stream into beaten whites; fold in gently. Pour into ungreased 10-inch tube pan.

Bake 55 minutes until cake springs back when touched gently. Immediately invert pan onto funnel; let hand until completely cool.

Remove cake from pan and turn upright onto serving plate. Sprinkle with confectioners' sugar. Makes 16 servings.