---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chiffon Cake
  Categories: Cakes
       Yield: 12 servings
  
       1 c  Sifted all-purpose flour
       1 c  Sugar; divided
   1 1/2 ts Baking powder
     1/4 ts Salt
     1/4 c  Vegetable oil
       4    Eggs; separated
     1/4 c  Water
       1 ts Vanilla extract
     1/2 ts Cream of tartar
  
   Recipe by: Southern Living
   Preparation Time: 0:20
   Sift together flour, 1/2 cup sugar, baking powder, and salt
   in a mixing bowl.  Make a well in center; add oil, egg
   yolks, water, and vanilla.  Beat at high speed of an
   electric mixer about 5 minutes or until satiny smooth. Beat
   egg whites and cream of tartar in a large mixing bowl until
   soft peaks form.  Add remaining 1/2 cup sugar, 2
   tablespoons at a time, and beat until stiff peaks form.
   Pour egg yolk mixture in a thin, steady stream over entire
   surface of egg whites; then gently fold whites into yolk
   mixture. Pour batter into an ungreased 10-inch tube pan,
   spreading evenly with a spatula.  Bake at 325 degrees for 1
   hour or until cake springs back when lightly touched.
   Invert pan; cool 40 minutes.  Loosen cake from sides of pan
   using a narrow metal spatula; remove from pan.  Yield:  one
   10-inch cake.
  
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