Chiffon Cake

6 large eggs separated, at room temperature
1/2 t. (2.5 ml) cream of tartar
10.5 oz. (300 g.) sugar
8.75 oz. (250 g.) sifted cake flour
3 t. (15 ml) baking powder
1/2 t. (2.5 ml) salt
3/4 C. (177 ml) water
1/2 C. (118 ml) safflower oil
2 t. (10 ml) vanilla extract

Preparation

Preheat Cook & Hold oven to 325 F.(163 C.) with vents open. Cut parchment liner to fit the bottom of a round 10x4 inch tube pan.
 

Whip the whites with the cream of tartar until fluffy, slowly add 2/3 C. sugar, beating until the whites form stiff peaks.

In another bowl sift together flour, remaining sugar, baking powder and salt. With mixer on low slowly beat in water, oil, and vanilla and add yolks one at a time, until well blended and smooth.

Fold the batter into the whipped whites.

Pour the batter into the pan and bake for 90 minutes or until the top is well risen and golden. A cake tester should come out clean.

As soon as cake is baked, invert it onto the feet of its pan or hang upside down over a bottle neck or funnel; allow to hang upside down for several hours.
 

Remove from the pan and frost as desired. Slice with a serrated knife.

Hollow out and fill with Bavarian cream. Top with icing glaze or confectioner's sugar, garnish plate with fresh berries.