Chiffon Cake — Jewish Food Society

Ingredients

• 2 ¼ cups (305 grams) all-purpose flour
• 7 eggs, separated into yolks and whites
• 1 ½ cup caster sugar, divided
• ¼ cup vegetable oil
• 1 cup water
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar
• 3 teaspoons baking powder
• ⅛ teaspoon salt
• Powdered sugar
• Raspberries