Basic Chiffon Cake

Heat the oven to 325°.

Sift the first 4 ingredients together into a mixing bowl.

Make a well and add the oil, egg yolks, water and vanilla.

Beat until smooth with a spoon (with electric beater, use medium speed for 1 minute).

Add cream of tartar to egg whites in a large mixing bowl.

Beat with rotary beater until the whites form very stiff peaks.

With an electric beater, use high speed 3 to 5 minutes.

It is important not to underbeat. Pour the egg yolk mixture gradually over the beaten egg whites, folding with a rubber scraper until just blended.

Do not stir. Pour into a 9 x 3 1/2-inch tube pan or an 8 x 8 x 2-inch square pan or a 10 x 5 x 3-inch loaf pan.

Bake for 30 to 35 minutes in square pan or 50 to 55 minutes in loaf or tube pan.

Turn the pan upside down, free of table, until cold.

When cake is completely cold, loosen around the sides with a spatula.

Turn the pan over and hit the edge sharply on the table to loosen.

Cake will drop out.