Chiffon Cake

Ingredients

• 2 cups sifted cake flour
• 1 1/2 cups white sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 1 Tablespoon vanilla extract
• 7 egg whites
• 1/2 teaspoon cream of tartar

Directions

1. Preheat oven to 325 degrees Fahrenheit. Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free.
2. Sift the flour, sugar, baking powder, and salt into into a bowl. Make a well; add oil, egg yolks, water, and vanilla to the well in the order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
4. Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir or the egg whites will deflate! Pour batter into angel food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees Fahrenheit, and bake 10 to 15 minutes until done. Invert pan and cool.