Classic Chiffon Cake Recipe

Ingredients:

– **Cake Flour**: 2 1/4 cups
– **Sugar**: 1 1/2 cups (divided)
– **Baking Powder**: 1 tablespoon
– **Salt**: 1 teaspoon
– **Egg Yolks**: 5 large
– **Water**: 3/4 cup
– **Vegetable Oil**: 1/2 cup
– **Vanilla Extract**: 2 teaspoons
– **Egg Whites**: 7 large
– **Cream of Tartar**: 1/2 teaspoon

Instructions:

1. **Preheat Oven**: Preheat your oven to 325°F (165°C). Do not grease the chiffon cake pan.
2. **Dry Ingredients**: In a large mixing bowl, sift together the cake flour, 3/4 cup of sugar, baking powder, and salt. Make a well in the center.
3. **Wet Ingredients**: Add the egg yolks, water, vegetable oil, and vanilla extract to the well in the dry ingredients. Beat until smooth and well combined.
4. **Beat Egg Whites**: In a separate large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating on high speed until stiff peaks form.
5. **Fold Egg Whites**: Gently fold the beaten egg whites into the egg yolk mixture until just blended. Be careful not to overmix.
6. **Bake**: Pour the batter into the ungreased 10-inch tube pan (angel food cake pan). Bake in the preheated oven for 55 to 65 minutes or until the cake springs back when lightly touched.
7. **Cool**: Immediately invert the pan onto a bottle or funnel and let the cake cool completely, about 1 hour. Once cooled, run a knife around the sides and center tube of the pan to loosen the cake. Remove the cake from the pan.
8. **Serve**: Slice and serve as desired.

Enjoy your light and airy chiffon cake!