Chiffon cake

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Ingredients

  • 2 cups sifted all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 unbeaten egg yolks
  • 3/4 cup water
  • 1 teaspoon vanilla
  • 1 cup egg whites
  • 1/2 teaspoon cream of tartar

Preparation

Step 1

Preheat oven to 325 degrees.
Select a 10" tube pan and make sure that it is free of any grease.

Step 2

Blend or sift together into a large mixing bowl flour, sugar, baking powder, and salt. Make a well in centre of dry ingredients. Add vegetable oil, unbeaten egg yolks, water and vanilla. Beat with a wooden spoon until smooth.

Step 3

Measure egg whites into a large mixing bowl, and beat until frothy. Sprinkle with cream of tartar. Continue beating until very stiff peaks form. DO NOT UNDERBEAT. Gradually fold batter into beaten egg whites.

Step 4

Turn batter into the tube pan. Cut through batter with a knife eliminate air bubbles. Bake in preheated 325 degree oven for 1 to 1 1/4 hours.

Step 5

Invert cake immediately upon removal from the oven. Leave suspended until cold. Loosen with a knife or spatula and carefully shake cake from the pan.

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