Chiffon Cake

Directions

1. 1
   Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
2. 2
   Make a well in center; add oil, egg yolks, water, and vanilla.
3. 3
   Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
4. 4
   Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
5. 5
   Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
6. 6
   Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
7. 7
   Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.
8. 8
   Bake at 325F (160C) for 1 hour or until cake springs back when lightly touched.
9. 9
   Invert pan; cool 40 minutes.
10. 10
    Loosen cake from sides of pan 10-inch cake.