*Chiffon Cake

• 2 c. flour, sifted (Gold Medal)
• 1 1/2 c. sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. Wesson oil
• 7 unbeaten egg yolks
• 3/4 c. cold water
• 1 tsp. vanilla
• 1 c. egg whites (7 or 8)
• 1/2 tsp. cream of tartar
• 3/4 c. shredded coconut (if desired)
• 1 tsp. almond extract

1. Heat oven to 325u0b0.
2. Use ungreased tube pan.
3. Sift dry ingredients into a bowl.
4. Make a well and add the oil, egg yolks, almonds, water and vanilla.
5. Beat 1 minute on medium speed.
6. Put egg whites and cream of tartar in a large mixing bowl; beat until very stiff peaks form.
7. Pour egg yolk mixture over and fold in (this is an important step).
8. Do not stir.
9. Fold in coconut.

flour, sugar, baking powder, salt, wesson oil, egg yolks, cold water, vanilla, egg whites, cream of tartar, coconut, almond extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368262 (may not work)