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CHIFFON CAKE
serves 12
2
cups all purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup water
1 teaspoon vanilla
1 cup egg whites
1/2 teaspoon cream tartar
Preheat oven to 325 degrees.
In a large mixing bowl, blend flour,
sugar, baking powder, and salt. Add oil, egg yolks, water, and vanilla.
Beat until smooth.
In an electric miser, beat egg whites with cream of
tartar until very stiff. Fold batter into egg whites.
Spoon cake mix into a
10 inch ungreased pan. Bake for 1 to 1 1/4 hours. Invert until cold. Loosen
with knife.
Unmold carefully.
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