Nut Chiffon Cake

                         Nut Chiffon Cake


servings: 15 slices

1 and 1⁄2 cups of sugar

3 teaspoons baking powder

2 cups of flour

1⁄2 cup of oil

1 teaspoon salt

8 unbeaten egg yolks

3⁄4 cup cold water

2 teaspoons vanilla

1⁄2 teaspoon cream of tartar

1 cup egg whites (8 extra large eggs)

1 cup chopped nuts

Sift flour, sugar, baking powder, and salt together in mixing bowl

Make a well and add oil, egg yolks, water and vanilla

Beat until smooth on medium speed for 1 minute

In a large mixing bowl, add cream of tartar to egg whites

Beat at high speed, 3 to 5 minutes until whites form very stiff peaks

Do not under beat!! (Egg whites shouldn’t slide when bowl is tipped)

Pour cake batter over egg whites; gently fold (don’t stir) until well blended

Fold in nuts

Pour immediately into 10 by 4 tube pan - ungreased

Use a tube pan with removable center

Bake 55 minutes at 325 degrees, then 10 to 15 minutes at 350 degrees until top springs back when touched

Turn pan upside down over bottle or funnel and let hang until cold

Loosen sides of cake with spatula before trying to remove the cake

Frost with fluffy frosting

Makes about 15 slices

Fluffy Frosting

1 cup of milk

5 tablespoons of flour

1 cup shortening or margarine

1 cup of granulated sugar

1 teaspoon of vanilla

Preparation

Mix flour and milk until smooth

Pour into sauce pan and cook until very thick and firm

Cool