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

Beat egg whites and cream of tartar to form very stiff peaks. In another bowl, put dry ingredients (flour, sugar, powder and salt). Make a well and pour in oil, egg yolks, water, vanilla, beat until smooth. Pour this mixture very gradually on egg whites, gently fold in with rubber spatula. Pour into ungreased tube pan.

Bake at 325 degrees for 55 minutes, or until golden brown. Invert on funnel to cool, about 1 hour.

For butterscotch chiffon, omit sugar and add 2 cups brown sugar (packed) to dry ingredients.