Cherry Chiffon Cake

Preheat oven to 350F
1 3/4 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1 tsp. salt
3/4 cup granulated sugar
1/2 cup oil
6 egg yolks
1/2 cup water
1 tsp. vanilla
1/4 cup maraschino cherry juice
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar
1/2 cup finely chopped maraschino cherries
1/3 cup pre-sifted Monarch soft wheat flour

Sift together first amount of flour, baking powder, salt and first amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water, vanilla and cherry juice.
Beat together to form stiff but moist peaks, egg whites and cream of tartar.
Gradually add second amount of sugar.
Beat until very stiff and shiny.
Mix together and blend into egg yolk mixture, cherries and second amount of flour.
Fold in meringue.
Turn into an ungreased 10" tube pan.
Bake for 55 to 65 minutes or until cake springs back when lightly touched.
Invert and cool in pan.
When cool, loosen edges and remove cake.