Two-Egg Chiffon Cake

Directions

1. Set oven for moderate 350f.
2. Beat egg whites until frothy: gradually beat in 1/2 cup of the sugar; continue beating until very stiff and glossy.
3. Set aside.
4. Mix and sift remaining sugar, flour, baking powder, and salt; add oil, 1/2 cup milk, and vanilla to dry ingredients.
5. Beat 1 minute.
6. Add remaining milk and egg yolks.
7. Beat 1 minute.
8. Fold in egg white mixture.
9. Spoon into two greased and floured deep 8-inch layer cake pans or two 9- inch layer cake pans.
10. Bake 30 to 35 minutes.
11. Cool on rack.
12. The deep 8-inch layers may be cut crosswise to make 4 layers if desired.