Chiffon Cake


2 ½ c cakeflour
8 pcs. eggs
1 t vanilla
½ c oil
1 t baking powder
½ c pineapple juice/water
1 c sugar
¼ t cream of tartar
½ c sugar


Assemble all needed tools and ings. Sift and measure all dry ings. Combine together. Make a well at center. Place the liquid ings. at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a lined pan at 350o F.


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