Chiffon Nut Cake

Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. Add the oil, egg yolks, water and vanilla; beat until smooth. In another bowl, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture. Fold in nuts.
• Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert pan; cool completely. Run a knife around the sides and center tube of pan. Invert cake onto a serving plate.
• For frosting, in a bowl, combine the confectioners' sugar, butter, vanilla and enough milk to achieve desired consistency. Frost top and sides of cake; garnish with nut halves.