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CHIFFON CAKE 
2 1/4 cups Softasilk cake flour
1 1/2 cups sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup salad oil
5 egg yolks
3/4 cup cold water
2 tsp. vanilla (or other flavoring)
2 tsp. grated lemon peel
2 cups egg whites (7 or 8)
1/2 tsp. cream of tartar

Preheat oven to 325F.

In a large mixing bowl, combine sugar, baking powder and salt. Make a well in the center and add in order:

oil
yolks
water
vanilla
peel

Beat with a spoon until smooth.

In a separate, clean mixing bowl using the wire whisk beater, beat egg whites with cream of tartar until the eggs hold very stiff peaks when the beater is lifted from the bowl. For a chiffon cake, eggs should be beaten longer than for most other cakes, until they are just beginning to lose their sheen.

Pour egg yolk mixture gradually over bean egg whites and gently fold them into the batter using a spatula, using a downward cutting motion, then turning the bowl a quarter turn and scraping the spatula across the bottom of the bowl and bringing it up along the side until the beaten egg whites are gently incorporated.

Pour mixture into an ungreased 10x4-inch tube pan.

Bake at 325F for 55 minutes, then increase temperature to 350F and bake for 10-15 minutes or until surface springs back when lightly touched.

Remove pan from oven and turn pan upside down and leave until cake is completely cooled. Remove cake from pan by running a blunt knife along sides to free gently.

Frost with your favorite frosting and decorate as desired.

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