Olive Oil Chiffon Cake

Preheat the oven to 375°F. Oil or butter and flour a 10-inch springform pan or bundt pan.

Beat the egg whites until they form soft peaks, then gradually add 1/3 cup of the sugar and continue beating until firm peaks are formed. Scrape them into a large bowl and set aside.

In the same mixing bowl (don't bother to rinse it), beat the yolks with the remaining sugar until thick and light colored.

Lower the speed and add the flavorings and salt, then gradually pour in the oil. The batter will be thick, like mayonnaise.

Slowly add the milk, then whisk in the flour and baking powder. Reach thoroughly around the bottom of the bowl to make sure everything is well mixed.

Fold in the egg whites.

Bake in the center of the oven for 25 minutes, then reduce the temperature to 325°F. Bake 40 minutes more or until a cake tester comes out clean and the cake has begun to pull away from the sides. (It's better to err on the side of overbaking than underbaking this cake.)

Let cool in the pan 10 minutes. Remove the rim or invert, if using a bundt pan, onto a cooling rack.

When cool, gently transfer to a cake plate and dust with powdered sugar.