This easy chiffon cake recipe is among our family favorite cakes. It can be made into a variety of flavors and endless ways to top and decorate. But we love it just as it is, plain and simple. From our family kitchen to yours, we hope you enjoy every pieces of this wonderful cake.
Add the flour, baking powder, salt and sugar and mix together for about a minute.
Add to flour mixture the oil, water, egg yolks and vanilla extract and beat with a hand mixer until batter is smooth. You can also use a stand mixer, use a paddle attachment and mix the batter 2 minutes on ow speed then 4 minutes on medium speed or until batter is smooth and glossy. Set this batter aside.
In a separate clean dried bowl add the egg whites and beat the eggs until foamy, add the cream of tartar and beat until stiff peak. large mixing bowl, beat egg whites and cream of tartar until very stiff.
Set aside.
Add dollops of the batter onto the meringue and fold together using a spatula just until well combined.
Pour batter into cake tube pan (bundt Pan) or special angel food cake mold and bake for 50 minutes then increase oven temperature by 10 degrees (335F) and bake for addition 10 minutes or until nice golden color.
Remove cake from oven and cool upside down for 30 minutes.
Slowly release cake pan from cake. Flip cake onto other plate and serve.