3/4 c. milk, scalded
7 eggs, separated
2 c. sifted flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. cooking oil
2 tsp. vanilla
1/2 tsp. cream of tartar

Blend scalded milk with slightly beaten egg yolks; cool. Measure and sift together into large mixing bowl, flour, sugar, baking powder and salt. Make a well and add cooking oil, vanilla and cooled egg yolk mixture. Beat until smooth with spoon or electric mixer on medium speed for 1 minute.

Measure into separate mixing bowl, egg whites and cream of tartar. Beat by hand or electric mixer on high speed until whites form very stiff peaks.

DO NOT UNDERBEAT. Egg whites are stiff enough when a dry spatula drown through eggs leaves a clean path.

Pour batter gradually over beaten egg whites, gently folding with rubber spatula just until blended. Do not stir. Pour into ungreased tube pan immediately.

Bake at 325 degrees for 55 minutes, then at 350 degrees for 10 to 15 minutes. Cool before removing from pan.