Chiffon cake

Serves: 12

2 y ½ cups sifted cake flour (300 grams)
1 y ½ cups sugar (300 grams)
1 tablespoon baking powder
Pinch of salt
½ cup cooking oil
7 egg yolks
2 tespoons finely shredded orange peel
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
¾ cup cold water
7 egg whites
½ teaspoon cream of tartar

Combine in a bowl, flour, sugar, baking powder and pinch of sal.
Add oil, yolks, orange and lemon peels, vanilla and cold water.

Beat with an electric mixer on low speed till combined.
Beat on high speed 5 minutos or till satin smooth.

Thoroughly wash beaters. In a bowl combine egg whites and cream of tartar ( or pinch of salt). Beat till stiff peaks form (tips stand straight).

Pour batter in a thin stream over beaten egg whites, fold in gently
Pour into an ungreased tube pan (10-inch x 5-inch).
Bake in a 325º oven for 70 minutos or until a wooden skewer inserted into the center of the cake comes out clean.
Immediately invert the cake and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan.