High Altitude Chiffon Cake With Variations - cooking recipe

Ingredients

2 1/2 cups sifted cake flour (all-purpose flour will not yield as fine or light a product)
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil (room temperature)
4 egg yolks, unbeaten (refrigerator temperature)
3/4 cup cold water
2 teaspoons vanilla extract
1 cup egg white (6-7 extra large)
1/2 teaspoon cream of tartar

Preparation

Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
Make a well in center and add oil, egg yolks, water, and vanilla.
Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
Place egg whites and cream of tartar in another mixer bowl.
Using clean beaters, beat to stiff peaks but not dry.
Add beaten eggs whites to batter by thirds.
With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
Pour batter into an ungreased, 10-inch tube pan.
Bake at 350\u00b0 for 55-65 minutes or until done.
Remove from oven and cool in inverted pan.
**Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
**Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
**Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.