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1
Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
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2
Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
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3
Make a well in center and add oil, egg yolks, water, and vanilla.
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4
Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
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5
Place egg whites and cream of tartar in another mixer bowl.
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6
Using clean beaters, beat to stiff peaks but not dry.
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7
Add beaten eggs whites to batter by thirds.
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8
With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
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9
Pour batter into an ungreased, 10-inch tube pan.
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10
Bake at 350u00b0 for 55-65 minutes or until done.
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11
Remove from oven and cool in inverted pan.
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12
**Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
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13
**Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
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14
**Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
