Chocolate Nut Sundae Chiffon - cooking recipe

Ingredients

1 1/8 c. (1 c. plus 2 Tbsp.) cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. Puritan oil
2 egg yolks, unbeaten
4 egg whites, beaten
1 tsp. vanilla
3/8 c. water
1/4 tsp. cream of tartar

Preparation

Sift flour, sugar, baking powder and salt in a large bowl. Make a well.
Add oil, egg yolks, water and vanilla.
Beat with spoon until smooth.
In a large mixer bowl, put 1/2 cup egg whites (4) and cream of tartar.
Beat to very stiff peaks, stiffer than meringue.
Do not underbeat.
Pour yolk mixture slowly over whites, gently folding with rubber scraper until smoothly blended.
Don't stir or beat.
Pour into ungreased 8 x 8-inch or 9 x 9-inch pan. Bake 30 to 35 minutes at 350\u00b0 until top springs back when lightly touched.
Turn pan upside down, resting edges on two other pans to cool.
When cool, loosen edges with spatula.
Turn pan over and hit edge sharply to loosen cake.
Ice with 2-Tone Icing.