Chiffon Cake
2-1/4 c. cake flour
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
8 egg whites (fresh, if not, add 2 more whites - should be viscous & at room temp.)
5 egg yolks
1/2 tsp. cream of tartar
3/4 c. water
2 tsp. vanilla
Combine flour, sugar, baking powder and salt and make a well. Add oil, egg yolks, water and vanilla. Mix well until sugar dissolves. Beat egg white until frothy, then add cream of tartar and continue beating until the egg white separates from the bowl. (Also small balls form around the beater while beating). Fold the mixture in the beaten egg white. Pour into ungreased tube pan. Give a tap or drop the pan on the table to get air bubbles out. Bake in 325 degree oven for 55 minutes.
VARIATION: Substitute 3/4 c. pineapple juice from the crushed pineapple and add the crushed pineapple (size of corn niblets can.)
Add 1 tsp. vanilla (instead of 2) and 1 c. chopped walnuts.
Add 1/2 c. chopped maraschino cherries and 1/2 c. chopped nuts. In place of 3/4 c. water add 1/2 c. cherry juice and 1/4 c. water.
Add 3/4 c. orange juice (1/4 c. exchange orangeade base and 1/2 c. water).
Add 1 tsp. vanilla (instead of 2) and 1 c. mashed banana.
