In a large bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, water, egg yolks and flavoring. Note: Use vanilla, orange, lemon or 1/2 teaspoon almond other extract of your choice. Beat for 2 minutes, or until smooth.
In a separate bowl, beat egg whites with cream of tartar until they form very stiff peaks. Gently fold (do not stir) the egg whites into the first mixture until well blended.
Turn batter into an ungreased 8 or 9 inch tube pan or an 8 inch square pan.
Bake at 325F for about 1 hour or until cake springs back when lightly touched with finger.
When the cake is done, remove from the oven and suspend the pan upside down until cool (putting the center over a bottle works well).
Loosen the sides of the cake from pan using a spatula or bread knife.
Spread with frosting or drizzle with confectioners sugar, if desired.
Variation: To make a marble chiffon cake, divide batter into two portions. Combine 3 tablespoons sugar and 3 tablespoons of cocoa with 1/4 teaspoon baking soda and 3 tablespoons hot water. Mix until smooth and gently fold (do not stir) into half of the batter. Pour plain and chocolate batter alternately into the pan; swirl a spatula through the center once or twice. Bake as above.
Submitted by: CM
