Praline Chiffon Cake - cooking recipe

Ingredients

2 c. sifted all-purpose flour
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
7 eggs, separated
3/4 c. cold water
2 tsp. maple flavoring
1 tsp. cream of tartar

Preparation

Combine dry ingredients in a medium mixing bowl. Make a well in center. Add oil, egg yolks, water and flavoring. Stir just until moistened. Beat egg whites (room temperature) in a large mixing bowl until foamy. Add cream of tartar, beating until stiff peaks form. Gently fold yolk mixture into egg whites. Pour batter into an ungreased 10-inch tube pan. Cool 40 minutes and remove cake from pan. Yield: One 10-inch cake.