2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
7 eggs, separated
1 (10 1/2 oz.) can tomato soup
1/2 c. salad oil
1/2 tsp. cream of tartar

Sift dry ingredients. Make a well and add egg yolks, tomato soup and salad oil. Beat until smooth. Beat egg whites and cream of tartar until very stiff peaks are formed (more stiff than for meringue). Gently fold first mixture into egg whites just until blended. Pour into ungreased 10" tube pan. Bake at 325 degrees for 55 minutes. Then increase to 350 degrees for 10 minutes. Invert until cool.