Walnut Chiffon Cake

• 2 c. flour
• 1 1/2 c. sugar
• 1 tsp. salt
• 3 tsp. baking powder
• 1/2 c. salad oil
• 7 unbeaten egg yolks
• 3/4 c. cold water
• 2 tsp. vanilla
• 1 c. egg whites
• 1/2 tsp. cream of tartar
• 1 c. finely chopped walnuts

1. Combine first 4 ingredients.
2. Make a well and add, in order, oil, egg yolks, cold water and vanilla.
3. Beat until smooth. Measure egg whites into large bowl along with cream of tartar. Beat until very stiff.
4. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber spatula just until blended.
5. Sprinkle chopped walnuts over the top and fold in gently with a few strokes.
6. Pour into ungreased tube pan and bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 to 15 minutes.
7. Invert until cool.
8. Frost with a butter frosting and sprinkle chopped nuts all over top.

flour, sugar, salt, baking powder, salad oil, egg yolks, cold water, vanilla, egg whites, cream of tartar, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297326 (may not work)