Classic Vanilla Chiffon Cake

Ingredients

• •2 1/4 cups all-purpose flour
• •1 1/2 cups granulated sugar
• •1 tablespoon baking powder
• •1/2 teaspoon salt
• •5 large egg yolks
• •1/3 cup vegetable oil
• •3/4 cup cold water
• •2 teaspoons vanilla extract
• •7 large egg whites
• •1/2 teaspoon cream of tartar

Directions

1. 1Preheat oven to 325°F. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. 2In another bowl, whisk together egg yolks, oil, water, and vanilla extract until combined. Add this mixture to the dry ingredients and stir until smooth.
3. 3In a separate clean bowl, beat egg whites with cream of tartar until stiff peaks form.
4. 4Gently fold the egg white mixture into the batter in three additions, being careful not to deflate the whites.
5. 5Pour batter into an ungreased 10-inch tube pan. Bake for 50-55 minutes until a toothpick inserted comes out clean.
6. 6Immediately invert the pan onto a bottle neck or cooling rack and let cool completely upside down for at least 2 hours.
7. 7Once cooled, run a knife around the edges and center tube to release the cake from the pan.

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