Chiffon cake

Method

1. Start. Whisk flour, half the sugar, powder, salt, yolks, oil, and water smooth.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Whip whites with remaining sugar to medium peaks; fold in thirds.Watch for: Use a clean bowl and check the stated stage by lifting the whisk; stop as soon as the foam holds that shape. Cut through the center and sweep up the side while rotating the bowl; stop when the last dry streak disappears so you preserve air and tenderness.
3. Finish. Bake in an ungreased tube pan 50–60 minutes; cool upside down.Watch for: Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.