Melt 1 cup sugar in heavy skillet over low heat until medium brown, stirring constantly; then remove from heat. Slowly stir in 1/2 cup boiling water and mix well. Save.

STEP 1:

2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

1/2 c. Wesson salad oil
7 unbeaten egg yolks
1 tsp. vanilla
1/2 c. burnt sugar syrup
1/4 c. cold water

Beat with spoon until smooth.

STEP 2:

Measure into large mixing bowl: 1 cup egg whites (7 or 8), 1/2 teaspoon cream of tartar. Whip until egg whites form very stiff peaks. Do not underbeat!

STEP 3:

Pour egg yolk mixture gradually over whipped egg whites, gently folding in with rubber spatula just until blended. Do not stir. Pour into ungreased 10 x 4 inch tube (angel food cake) pan immediately and bake at 325 degrees for 65 to 70 minutes.

BURNT SUGAR FROSTING:

2 c. powdered sugar
1/4 c. shortening

3 or 4 tbsp. burnt sugar mixture
1 tsp. vanilla
2 tbsp. cream or enough to make spreading consistency

Spread over cake.