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Butterscotch Chiffon Cake Recipe

Recipe Ingredients

2 1/4 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
2 c. brown sugar, packed
1/2 c. salad oil
5 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
1 c. egg whites (7-8)
1/2 tsp. cream of tartar

Cooking Directions

Heat oven to 325 degrees. Sift flour, baking powder and salt into bowl. Add sugar. Make a well and add oil, egg yolks, water and flavoring. Beat with spoon until smooth.
Beat egg whites and cream of tartar in large bowl until whites form stiff peaks. Pour egg-yolk mixture gradually over beaten whites, folding just until blended. Do not stir. Pour into ungreased 10 inch tube pan. Bake 65-70 minutes.

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