2 c. sifted all purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
3/4 c. cold water
1 tsp. vanilla
1 c. egg whites
7 unbeaten egg yolks
1/2 c. salad oil

Sift dry ingredients into a bowl, and make a well. Add oil, egg yolks, water and vanilla. Beat with spoon until smooth. Measure egg whites into bowl and beat well, then add cream of tartar and beat until stiff peaks form (very stiff). Fold egg yolk mixture into egg white mixture, do not beat or stir.

Pour into ungreased 10 inch tube pan. Bake at 325 degrees for 55 minutes. Increase oven to 350 degrees for 10 to 15 more minutes. Top should spring back when lightly touched. Cool upside down.

BUTTER CREAM FROSTING:

3/4 stick butter
1 tsp. vanilla
Few drops milk
1/2 to 3/4 pkg. powdered sugar

Beat together and frost cake.