Yellow Chiffon Cake
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Cooking oil||1⁄2 Cup (8 tbs) (Salad)|
|Egg yolks||5 (Unbeaten)|
|Cold water||3⁄4 Cup (12 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Heat oven to 325° (slow moderate).
Sift flour, sugar, baking powder, and salt into bowl.
Make a well and add in order: egg yolks, water and vanilla, beat until smooth.
In large mixing bowl beat egg whites and cream of tartar until very stiff.
Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper until blended.
Pour into ungreased 10 inch tube pan or 13x9 inch oblong pan.
Bake tube pan 55 minutes at 325°, then 10 to 15 minutes at 350°.
Bake oblong pan 45 to 50 minutes at 350°.
Invert on funnel, hang until cold.