Orange or Lemon Chiffon Cake

Mix 1 c. water with package egg white mix. Beat about 13-15 minutes or until very, very stiff. In another bowl add:

• 1 pkg. orange chiffon cake mix with 1 tsp. vanilla extract
• OR
• 1 pkg. lemon chiffon cake mix with 1 tsp. lemon extract
• 1 box (3 3/4 oz.) instant vanilla pudding
• 1/2 c. salad oil
• 4 eggs (separated — save white for beating separately)
• 3/4 c. water or orange juice mixture
• 1 tsp. baking powder

Mix all ingredients about 3 minutes until smooth. Beat the egg white until frothy, add 1/2 tsp. cream of tartar and beat until stiff. Fold the above mixture into the beaten egg white, then fold the mixture into the beaten egg white mix. Pour into ungreased tube pan and bake 350 degrees for 55-60 minutes.