3/4 c. milk, scalded
7 eggs, separated
2 c. sifted flour
1 1/2 c. sugar
3 teaspoon. baking powder
1 teaspoon. salt
1/2 c. oil
2 teaspoon. vanilla
1/2 teaspoon. cream of tartar
Blend scalded milk with slightly beaten egg yolks awesome. Measure and sift into large mixing bowl, flour, sugar, baking powder and salt. Create a well and add oil, vanilla and cooled egg yolk mixture. Beat until smooth with spoon or electric mixer on medium speed for one minute.
Measure into separate mixing bowl, egg-whites and cream of tartar. Beat by hands or electric mixer on high-speed until whites form very stiff peaks.
Don't UNDERBEAT. Egg-whites are stiff enough whenever a dry spatula drown through eggs leaves a clear path.
Pour batter progressively over beaten egg-whites, lightly folding with rubber spatula just until blended. Don't stir. Pour into ungreased tube pan immediately.
Bake at 325 levels for 55 minutes, then at 350 levels for ten to fifteen minutes. Awesome before removing from pan.
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