3/4 c. sugar
1 c. boiling water
2 1/4 c. sifted cake flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 eggs separated plus
3 egg whites
1/4 c. water
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. burnt sugar syrup

Burnt sugar syrup: In heavy skillet melt 3/4 cup sugar over low heat stirring constantly until caramel colored. Remove from heat. Carefully add 1 cup boiling water in a slow stream, stirring constantly until combined. Cover and cook 5 minutes more. Cool completely.

Adjust oven rack to lowest position. Preheat oven to 325 degrees. Eggs should be at room temperature.

Sift flour, sugar, baking powder and salt into a large bowl. Make a wide well in center; add oil, then egg yolks, 1/2 cup burnt sugar syrup, water and vanilla. Whisk until smooth; set aside.

In large mixer bowl, beat egg whites until frothy. Add cream of tartar and beat until very stiff peaks form. Gradually pour yolk mixture in a thin, steady stream into beaten egg whites folding gently.

Pour batter into an ungreased 10 inch tube pan. Bake 55 minutes or until toothpick inserted halfway between tube and side of pan comes out clean and cake springs back when touched gently. Immediately invert pan onto a funnel or bottle; let hang until completely cool.