Vanilla Chiffon Cake

Vanilla Chiffon Cake

Ingredients:

• 2 1/4 cups cake flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 large eggs, yolks and whites separated
• 2/3 cup water
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar

Directions:

1. Preheat the oven to 325°F (165°C).
2. In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients and add in the vegetable oil, egg yolks, water, and vanilla extract. Mix until smooth.
4. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
5. Gently fold the egg whites into the batter until well combined.
6. Pour the batter into an ungreased tube pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool upside down in the pan before removing.
   Tips:

• Be sure not to grease the tube pan, as the cake needs to cling to the sides as it rises.
• You can add a touch of lemon zest to the batter for a citrusy twist.
  Prep time: 20 minutes
  Calories: 280 calories per serving