Cherry Chiffon Cake - cooking recipe

Ingredients

2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. Wesson oil
5 unbeaten egg yolks
1/4 c. maraschino cherry juice
1/2 c. water
1 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

Preparation

Sift flour, sugar, baking powder and salt.
Mix oil, egg yolks, cherry juice, water and vanilla; add sifted ingredients.
Beat egg whites and cream of tartar until very stiff.
Pour egg yolk mixture gradually over beaten egg whites, gently folding in 1/2 cup very finely chopped and well-drained maraschino cherries and 1/2 cup finely chopped nut meats.
Pour into ungreased pan.
Bake at 325\u00b0 for 65 to 70 minutes.
When done, turn upside-down, free of table. Cool.
Loosen with spatula.
Ice with any good white icing.