Anniversary Chiffon Cake

• 2 1/2 c. sifted cake flour
• 3/4 c. brown sugar, packed
• 3/4 c. granulated sugar
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 c. vegetable oil
• 5 egg yolks, unbeaten
• 3/4 c. cold water
• 2 tsp. maple flavoring
• 1 c. egg whites (7 or 8)
• 1/2 tsp. cream of tartar
• 1 c. finely chopped pecans

1. Sift dry ingredients into bowl.
2. Make a well. Add oil, egg yolks, water and flavoring.
3. Beat with spoon until smooth.
4. Beat egg whites and cream of tartar in large mixing bowl until very stiff peaks form.
5. Pour egg yolk mixture gradually over beaten egg whites, gently folding in with rubber scraper until just blended. Gently fold in pecans.
6. Pour into ungreased tube pan.
7. Bake at 325u0b0 for 55 minutes, then at 350u0b0 for 10 to 15 minutes.

cake flour, brown sugar, sugar, baking powder, salt, vegetable oil, egg yolks, cold water, maple flavoring, egg whites, cream of tartar, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1058345 (may not work)