2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
7 eggs, separated
1 (10 1/2 oz.) can tomato soup
1/2 c. salad oil (or olive oil)
1/2 tsp. cream of tartar

Sift dry ingredients. Make a well. Add egg yolks, tomato soup and oil. Beat until smooth, beat egg whites and cream of tartar until very stiff. Gently fold in first mixture into egg whites until blended. Grease 10" tube pan. Bake at 325 degrees for 55 minutes then increase to 350 degrees and bake for 10 minutes. Invert to cool.