Cherry Chiffon Cake

2 1/4 cups flour1 1/2 cups sugar3 teaspoons baking powder1 teaspoon salt 1/2 cup cooking oil5 unbeaten egg yolks 1/4 cup maraschino cherry juice 1/2 cup cold water1 teaspoon vanilla extract1 cup egg whites (7 or 8) 1/2 teaspoon cream of tartar 1/2 cup finely chopped maraschino cherries 1/2 cup finely chopped nutsHeat oven to 325 degrees.Measure flour, sugar, baking powder and salt into a mixing bowl. Make a well in the center of the flour mixture and add the cooking oil, egg yolks, cherry juice, water and vanilla and mix until combined.In a large mixing bowl whip the egg whites and cream of tartar until the whites form very stiff peaks. They should be much stiffer than for angel food or meringue. Do not under-beat.Pour the flour and egg yolk mixture gradually over the whipped egg whites gently folding with rubber scraper just until blended. Sprinkle chopped cherries and nuts over the tip of the batter; gently fold with a few strokes.Pour batter immediately into an ungreased, 10-inch tube pan and bake 55 minutes. Increase heat to 350 degrees and bake 10-15 minutes more.Serves 12 to 16.Nutrition values per serving: 274 calories, 13 g fat (1 g saturated), 38 g carbohydrates, 1 g fiber, 5 g protein, 73 mg cholesterol, 316 mg sodium.Barbara R. Racana, Schaumburg