1 3/4 c. whole wheat flour
2 heaping tbsp. cornstarch
5 eggs, separated
1/2 c. water, almost boiling
1 3/4 c. sugar
1/2 c. oil
1/2 tsp. salt
1 1/2 tsp. vanilla

Sift flour and cornstarch 6 times. Add hot water to egg yolks and beat until stiff. Add sugar gradually while beating. Add oil, flavoring, and salt, beating gently until oil is all taken up. Fold the flour in gently. Add stiffly beaten egg whites. Bake in an ungreased angel food cake pan at 325 degrees for 30 minutes, then at 350 degrees for the last 30 minutes. Serve with fruit and whipped cream on top.