Chiffon Cake

By paperplategourmet

Airy like a sponge cake, but moister.

Ingredients

• In a separate bowl:
• Dry Ingredients
• 2 1/4 cups flour
• 1 1/2 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• Wet Ingredients
• 1/2 cup salad oil
• 7 eggs yolks (or 5*)
• 3/4 cup cold water
• 2 tsp vanilla
• 7 eggs whites beaten with 1/2 tsp cream of tartar

Preparation

Step 1

Preheat oven to 300°. Measure dry ingredients and make ‘well’. Add wet ingredients in order. Beat with spoon until smooth.
Beat eggs whites and cream of tartar in large mixer bowl until they form very stiff peaks.
Pour egg yolk mixture gradually over egg whites.
Gently fold together until blended.
Pour into ungreased tube pan.
Bake at 300° for 55 minutes.
Increase temperature to 325° and bake for 10-15 minutes or until surface springs back when lightly touched.
Invert; hang until cold.