Name: All-Purpose Chiffon Cake
Yield: About 16 servings
Cuisine: United States
Ingredients: 2¼ cups sifted cake; ½ teaspoon cream of tartar; 2 teaspoons vanilla extract; ¾ cup water; 1 cup egg whites; 1½ cups sugar; ½ cup salad oil (not olive); 1 teaspoon salt; 5 egg yolks; 1 tablespoon baking powder; 2 teaspoons grated lemon rind

Preheat oven to moderate (325°F.). Put the rack in the lower half of the oven.

Sift together into a bowl the flour, sugar, baking powder and salt.

Make a well in the center of the flour mixture and add the oil, egg yolks, lemon

All-Purpose Chiffon Cake

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