Lemon Chiffon Cake

Ingredients

• 7 eggs separated
• 2 14 c flour
• 1 12 c sugar
• 1 tsp salt
• 3 tsp baking powder
• 12 c Wesson oil
• 3 Tbsp lemon rind and extract
• 34 c water
• 12 tsp cream of tartar

Directions

1. Separate eggs
2. In egg whites add 12 tsp cream of tartar and beat well until very stiff
3. In yolks add flour sugar salt baking powder oil extract rind and water
4. Beat well until creamy
5. Fold into egg whites do not beat
6. Pour into 10 inch tube pan
7. Do not grease
8. Bake at 325 for 50 minutes and 375 for 10 minutes more