Beat eggs about 5 minutes until thick and lemon colored and heavy peaks cling to lifted beater. Beat in sugar 1 tablespoon at a time. Slowly mix in the water and vanilla. Gently mix or fold in dry ingredients only until batter is smooth. Pour into pan. Bake 12 to 15 minutes, just until center is firm when lightly touched. Place a sheet of foil or waxed paper on a rack; sprinkle with about three-fourths of the confectioner’s sugar. Turn cake onto foil or paper. Peel foil or paper from cake and quickly trim away any crusty edges. Cool on rack. Spread cake with a filling, as desired (See note). Starting with the narrow edge, roll cake. Place seam down. Sift remaining confectioner’s sugar over top. NOTE: For the filling, use jelly or jam. Or use whipped dessert topping or sweetened, flavored whipped cream alone or with fresh blueberries or sliced, sweetened strawberries (well drained). Or fill a chilled roll with slightly softened ice cream and place in freezer until used. Yellow chiffon cake _10-inch cake, 15 servings_ Oil ½ cup Egg yolks 4 Water ¾ cup Vanilla 1½ teaspoons Cake flour, unsifted 2 cups Sugar 1½ cups Baking powder 2½ teaspoons Salt 1 teaspoon Egg whites 4 Cream of tartar ½ teaspoon _Preheat oven to 350°F. (moderate)._ Place oil, unbeaten egg yolks, water, and vanilla in mixing bowl, and mix well. Mix dry ingredients thoroughly and add to liquid mixture. Beat until smooth. Pour egg whites into large mixing bowl. Add cream of tartar. Beat until very stiff peaks are formed. Fold egg yolk mixture gently into egg white mixture. Pour batter immediately into an ungreased 10-inch tube pan. Bake about 1¼ hours, or until top is springy to touch. Invert cake in pan until cool. Serve plain or topped with a lemon or chocolate glaze. U.S. GOVERNMENT PRINTING OFFICE: 1979 O—292-694 Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_.