Yellow chiffon cake
10-inch cake, 15 servings
| Oil | ½ cup |
| Egg yolks | 4 |
| Water | ¾ cup |
| Vanilla | 1½ teaspoons |
| Cake flour, unsifted | 2 cups |
| Sugar | 1½ cups |
| Baking powder | 2½ teaspoons |
| Salt | 1 teaspoon |
| Egg whites | 4 |
| Cream of tartar | ½ teaspoon |
Preheat oven to 350°F. (moderate).
Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well.
Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth.
Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed.
Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan.
Bake about 1¼ hours, or until top is springy to touch.
Invert cake in pan until cool. Serve plain or topped with a lemon or chocolate glaze.
U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694