Vanilla chiffon cake: how to make it tall, soft and delicious!

INGREDIENTS
210g (1 3/4 cups) of all-purpose flour
14g (1 tbsp) of baking powder
250g (1 1/4 cups) of sugar
3/4 tsp of salt
7 egg yolks
180ml (3/4 cup) of water (cold)
120ml (1/2 cup) of vegetable oil
2 tsp of vanilla extract
7 egg whites
1/2 tsp of cream of tartar
Powdered sugar

METHOD
1. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together egg yolks, water, oil, and vanilla essence until pale and frothy. Add flour mixture to the egg yolk mixture, whisking until well combined.
3. In the bowl add the egg whites and cream of tartar on medium-high speed until stiff peaks form. Fold one-fourth of the egg whites into the flour mixture, until just combined.
4. Gently fold in the remaining egg whites. Spoon batter into a cake mold (25cm cake mold).
5. Transfer to the oven and bake at 160°C/325°F for 1 hour.
6. Immediately after baking invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake.
7. Decorate the cake with powdered sugar, cut on slices, and serve.
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