No Oil Chiffon Cake

1. 1

   Separate eggs; beat yolks well.

2. 2

   Beating is very important. Add water to egg yolks; beat until light.

3. 3

   Add sugar; beat until creamy or until you can not feel the grain of the sugar.

4. 4

   Add flour, salt and baking powder.

5. 5

   Beat well.

6. 6

   Beat egg whites; add cream of tartar and beat until stiff.

7. 7

   Add vanilla.

8. 8

   Fold egg whites into cake batter; do not stir too much.

9. 9

   Bake in ungreased tube pan for 1 hour at 350u00b0.

10. 10

    Invert cake pan; let cool before removing from pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.