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

Spoon lightly, don't pack, flour in a cup. Sift flour, sugar, baking powder and salt together in a mixing bowl. Make a well in flour and add in order oil, egg yolks, water and vanilla. Beat with spoon until smooth.

Put egg whites and cream of tartar in large bowl. Whip until whites form very stiff peaks. Stiffer than for angel food or meringue. Do not underbeat.

Pour egg yolk mixture gradually over egg whites, gently folding with rubber scraper, just until blended. Do not stir. Pour into tube pan and bake in slow oven at 325 for 55 minutes. Then increase to 350 for 10 to 15 minutes. Immediately turn pan upside down to cool.