No Oil Chiffon Cake - cooking recipe

Ingredients

5 eggs, separated
1/2 c. cold water
1 1/2 c. sugar
1 1/2 c. flour
3/4 tsp. salt
1/2 tsp. baking powder
3/4 tsp. cream of tartar
1 tsp. vanilla

Preparation

Separate eggs; beat yolks well.
Beating is very important. Add water to egg yolks; beat until light.
Add sugar; beat until creamy or until you can not feel the grain of the sugar.
Add flour, salt and baking powder.
Beat well.
Beat egg whites; add cream of tartar and beat until stiff.
Add vanilla.
Fold egg whites into cake batter; do not stir too much.
Bake in ungreased tube pan for 1 hour at 350\u00b0.
Invert cake pan; let cool before removing from pan.