YELLOW CHIFFON CAKE

CHIFFON CAKE:

cake flour 250 grams

granulated sugar 250 grams

salt 5 grams

baking powder 12.5 grams

vegetable oil 125 grams

egg yolks 6 pieces

water 187.5 ml

vanilla 6 ml

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egg whites 8 pieces

granulated sugar 125 grams

cream of tartar 2.5 grams

Sift cake flour in a bowl, add sugar, salt and baking powder. Make a well in the center and add vegetable oil, egg yolks, water and vanilla. Whisk until all ingredients are well-combined and no lumps remain. Set aside.

Using the whip attachment of a Kitchenaid mixer, whip egg whites on medium speed until frothy add cream of tartar continue mixing. Add sugar a little at a time and adjust speed to high. Whip until firm peaks, do not overbeat. Fold in egg whites into flour-egg mixture being careful not to deflate the foam. Transfer to 9" inch cake pan (bottom greased and waxed, leave sides --do not grease) Bake in a preheated 350 degrees Farenheit oven for 60 minutes. Do not open oven door. When done, invert pan on a cooling rack until cold. Remove from pan and decorate as desired