Ingredients

1 C. sifted all-purpose flour
1 C. sugar; divided
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 C. vegetable oil
4 eggs; separated
1/4 C. water
1 tsp. vanilla extract
1/2 tsp. cream of tartar

Cooking Instructions

Sift together flour, 1/2 C. sugar, baking powder, and salt in a mixing bowl. Make a well in center; add oil, egg yolks, water, and vanilla. Beat at high speed of an electric mixer about 5 minutes or until satiny smooth. Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form. Add remaining 1/2 C. sugar, 2 Tbls. at a time, and beat until stiff peaks form. Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture. Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 325 degrees for 1 hour or until cake springs back when lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; remove from pan.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: