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Almond Chiffon Cake
2 1/4 cups sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
1/4 cup cold water
1/2 cup milk
3/4 teaspoon almond extract
1 cup egg whites (8-9 whites)
1/2 teaspoons cream of tartar
Sift together the flour, sugar, baking powder, and salt into a mixing bowl. Make a well in the center and add the oil, egg yolks, water, milk, and almond extract. Beat until smooth. In a separate bowl beat the egg whites with the cream of tartar until the whites form stiff peaks. Do not underbeat the egg whites or the texture and volume of the cake will suffer. Pour the flour mixture gradually over the egg whites, folding in gently with a rubber spatula. Do not stir. When blended, turn into an ungreased 10 inch tube pan.
Bake at 325 degrees F. for 55 minutes, then increase temperature to 350 degrees for 10 to 15 minutes, or until the top springs back when pressed lightly. Immediately invert the tube pan to stand on it's legs, or hang the pan by putting the tube over a bottle neck. When cool, loosen from the pan and remove.
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From Helen's Kitchen
Baker's Best