Chiffon Cake
Sift together:
2 c. flour (2 1/4 c. cake flour)
1 1/2 c. sugar
1 TBS. baking powder
1 tsp. salt

Make a well in dry ingredients and add:
7 egg yolks (5 eggs if cake flour is used)
1/2 c. vegetable oil
Juice of 1 lemon plus enough water to make 3/4 c. liquid
2 tsp. vanilla extract
Grated lemon peel

Beat with a spoon until smooth.

In a large mixing bowl add:
7 egg whites
1/2 tsp. cream of tartar

Whip together until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped whites, gently folding with a rubber spatula just until blended. Pour into ungreased 10" tube pan. Bake at 325 degrees for 55 minutes then 350 degrees for 10-15 minutes. When cake tests done, invert and let hang until cold.