Butter 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 softened butter
6 egg yolks
3/4 cup water
1 tsp. vanilla
6 egg whites
1/2 tsp. cream of tartar
3/4 cup granulated sugar

Sift together flour, baking powder, salt and first amount of sugar.
Beat together butter and egg yolks.
Add butter mixture to dry ingredients with water and vanilla.
Beat smooth.
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.
Thoroughly fold egg yolk mixture into 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.