Chiffon Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chiffon Cake
Categories: Cakes
Yield: 12 servings

1 c Sifted all-purpose flour
1 c Sugar; divided
1 1/2 ts Baking powder
1/4 ts Salt
1/4 c Vegetable oil
4 Eggs; separated
1/4 c Water
1 ts Vanilla extract
1/2 ts Cream of tartar

Recipe by: Southern Living
Preparation Time: 0:20
Sift together flour, 1/2 cup sugar, baking powder, and salt
in a mixing bowl. Make a well in center; add oil, egg
yolks, water, and vanilla. Beat at high speed of an
electric mixer about 5 minutes or until satiny smooth. Beat
egg whites and cream of tartar in a large mixing bowl until
soft peaks form. Add remaining 1/2 cup sugar, 2
tablespoons at a time, and beat until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire
surface of egg whites; then gently fold whites into yolk
mixture. Pour batter into an ungreased 10-inch tube pan,
spreading evenly with a spatula. Bake at 325 degrees for 1
hour or until cake springs back when lightly touched.
Invert pan; cool 40 minutes. Loosen cake from sides of pan
using a narrow metal spatula; remove from pan. Yield: one
10-inch cake.

-----