Custard chiffon cake
Ingredients
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

Directions
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 UNDER BEAT. 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.