Chiffon Oil Cake

 2 ¼ cups flour
1 ½ cups sugar
3 tsp baking powder
1 tsp salt
½ cup oil (canola)
6 beaten egg yolks
¾ cup water
1 tsp grated orange rind (lemon)
2 tsp vanilla

Beat until foamy 6-10 egg whites add ½ tsp cream of tartar.  Beat until stiff and fold into above.  Bake in a tube pan for 1 hour and 10 min. at 325.

Good frosted with a butter cream frosting with 1 tsp orange rind (lemon) or an orange (lemon) glaze or icing.