Walnut Chiffon Cake

2 cups sifted flour      1 ½ cups sugar

3 tsp. baking powder      1 tsp. salt

½ cup vegetable oil     7 unbeaten egg yolks

¾ cup cold water      2 tsp. vanilla

7 egg whites      ½ tsp. cream of tarter

1 cup walnuts, chopped

Directions:  Preheat oven to 325 degrees.

Sift together dry ingredients.  Combine with sugar and make a well.  Into the dry 

ingredient well, add in order:  oil, egg yolks, water, vanilla.  Beat until smooth.  

In separate bowl, beat egg whites and cream of tarter to form very stiff peaks.  Fold 

stiff egg whites into creamed mixture.  Fold in nuts.

Pour into ungreased tube pan.  Bake for 55 minutes.  Then increase oven temperature 

to 350 degrees and bake another 10-15 minutes.

Comment:  Grandma Romer’s recipe.