Chiffon Cake

Preheat the oven to medium (350oF)

Grease a 20 cm diameter cake pan with butter and dust with wheat flour

In a saucepan, bring the sugar and 1/4 cup of water to a boil, stirring constantly until the caramel is formed

Remove from heat and let cool

Add the remaining water and stir until the caramel dissolves

Let it sit for a bit to thicken; if needed, add cold water

In an electric mixer, beat the egg yolks with sugar until creamy

Add the vegetable oil and mix well

Alternate adding wheat flour and the cooled caramel mixture, beating until smooth, with nuts and vanilla extract

In an electric mixer, beat the egg whites until stiff peaks form; gently fold into the cake batter

Finally, add the baking powder and mix well

Pour the batter into the prepared pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean

Let it cool and then unmold

Serve at room temperature.