HOT MILK CUSTARD CHIFFON CAKE Recipe

Preheat oven to 325 degrees. Separate 8 eggs; beat yolks very well with vanilla. Sift flour, baking powder, sugar, and salt. Add hot milk; stir until absorbed. Add oil; stir. Add egg yolks; stir well. Beat egg whites until very stiff and add 1 teaspoon cream of tartar. Pour batter gradually over egg whites and blend. Pour into ungreased 10 inch tube pan. Bake 55 minutes. Test with a straw. Turn pan upside down to cool. Hit pan to loosen.