Lemon Chiffon Cake

• 1 box lemon chiffon cake mix
• 1 c. water
• 4 eggs, separated
• 1 – 3 3/4 oz. box instant lemon pudding
• 1 tsp. baking powder
• 1/4 c. salad oil
• 3/4 c. water

Beat until stiff 1 packet egg white and 1 c. water. Add egg whites, one at a time. Beat until stiff. Mix in a separate bowl: cake mix, baking powder, pudding, egg yolks, salad oil, 3/4 c. water.

Fold egg whites into cake batter mix. Bake at 350 degrees F. for 40 minutes in ungreased 10 inch tube pan. Cool cake by inverting pan over a funnel. Cool completely before removing cake from pan.