*** Rosemary and Olive Oil Chiffon Cake

• 1 1/2 cup cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup granulated sugar
• 1 1/2 Tbsp finely chopped fresh rosemary
• 7 large eggs, separated, at room temperature
• 2/3 cup tepid water
• 1/2 tsp vanilla extract
• 1/4 cup EVOO
• 1/4 tsp cream of tartar
• 1 1/2 Tbsp confectioners' sugar

Place oven rack in lower third of oven and preheat oven to 325.

Whisk flour, baking powder, and salt in medium bowl. Whisk 1 cup granulated sugar and rosemary in large bowl until fragrant, about 1 minute. Add yolks and whisk vigorously until lemon-colored, about 1 minute. Whisk in water and vanilla until blended. Slowly add oil in thin steady stream, whisking constantly, until well blended. Add flour mixture, a little at a time, folding it in with rubber spatula until blended. Make sure the batter has a consistent texture, without clumps.

With electric mixer on medium-low speed, beat egg whites and cream of tartar until frothy. Increase speed to high. Add remaining 1/4 cup granulated sugar, 1 Tbsp at a time, beating until stiff peaks form, 1-1/2 minutes. Add beaten whites to yolk mixture, gently folding it in with rubber spatula just until blended.

Scrape batter into ungreased 10-inch bundt pan; spread evenly. Bake until golden brown and cake springs back when lightly pressed, about 55 minutes, rotating pan front to back halfway through baking time. Let cool. Remove cake from pan and put on serving plate; dust with confectioners' sugar. Cut into 16 slices.

16 servings, 5 WW PointsPlus each.