Chiffon Cake

Here’s what’s cookin’ in Susan’s oven

Chiffon Cake                 

First bowl:

3 egg whites and 1/4 teaspoon cream of tarter

beat very, very stiff.

Second bowl:

	1 cup – flour
	3/4 cup – sugar
	1 1/2 teaspoons – baking powder

stir together, then make a well and add:

	1/4 cup – oil
	3 egg yokes
	1/4 cup + 2 tablespoons – cold water
	1 teaspoon – vanilla, almond, orange, or lemon flavor

Beat until smooth

Combine, bake in a tube pan at 325 degrees 50-55 minutes. Invert until cold.