3/4 cup boiling water
1/2 cup cocoa
1 3/4 cup cake flour
1 3/4 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks, unbeaten
2 teaspoons vanilla
1 cup egg whites
1 teaspoon cream of tartar

Combine boiling water and cocoa; allow to cool. Sift together dry ingredients into a bowl. Make a well in center and add oil, egg yolks, cooled cocoa mixture and vanilla. Beat until smooth. Then measure 1 cup egg whites into a large mixing bowl, add cream of tartar and beat until very stiff.

Pour egg yolk mixture in a thin stream over entire surface of the egg whites, gently cutting and folding with a silicone spatula until completely blended. Pour into an ungreased 10-inch tube pan.

Bake at 325°F for 65 to 70 minutes. Invert to cool.