Ginger Chiffon Cake

Preheat oven to 350F
1 1/2 cups pre-sifted Monarch soft wheat flour
3 tsp. baking powder
1/2 tsp. ginger
1 tsp. salt
1 cup lightly packed brown sugar
1/2 cup oil
6 egg yolks
2/3 cup water
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
1 cup lightly brown sugar
1/4 cup pre-sifted Monarch soft wheat flour
1/2 cup chopped candied ginger

Sift together first amount of flour, baking powder, ginger and salt.
Blend in first amount of sugar.
Add and beat smooth (1/2 minute with mixer), oil, yolks, water and vanilla.
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.
Combine second amount of flour with candied ginger.
Blend into egg yolk mixture.
Thoroughly 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.