Chiffon cake

Have every ingredient measured and in front of you before starting.

Line the appropriate sized cake pans with parchment paper.

Use clean, sanitized equipment for raw eggs, to avoid bacteria that cause food contamination.

Combine the sifted cake flour, salt and baking powder in a mixing bowl and add 12 ounces of the sugar.

In a separate bowl whisk together the oil, egg yolks and water.

Put the dry ingredients in the bowl of an electric mixer fitted with a whip and, at medium speed, add the egg yolk mixture gradually.

Once a batter forms, scrape the bowl down with a plastic spatula and beat two minutes more.

Combine the remaining 6 ounces of sugar with the cream of tartar.

In a clean bowl with a clean whip, whip the egg whites at medium speed until they begin to foam, add the sugar mixture gradually and whip to medium stiff peaks.

Blend one third of the meringue gently into the egg yolk mixture with a plastic spatula to lighten it, then fold in the rest gently.

Pour the batter into the prepared pans, three quarters full.

Bake at 375 to 390 degrees depending on the size of the pan, about 35 minutes, until the top springs back when touched. No scale is spoken; a Celsius reading is impossible for an oven at this figure.

Cool in the pans a few minutes, then turn the cakes out onto cooling racks.