Fruit Jell-O Chiffon Cake 2 cups all-purpose flour 1 1/2 cups granulated sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup Jell-O powder (cherry or strawberry) 1/2 cup vegetable oil 7 egg yolks 3/4 cup cold water 2 teaspoons vanilla extract 7 egg whites 1/2 teaspoon cream of tartar Mix flour, sugar, baking powder, salt and Jell-O powder in large mixing bowl. Make a well and add vegetable oil, egg yolks, cold water and vanilla extract. Mix together until batter is smooth. Into bowl with egg whites, add cream of tartar and beat with mixer until very stiff; stiffer than for angel food cake. Pour batter into egg white mixture and fold very gently until thoroughly mixed. Pour into 10-inch, 4-inch deep tube pan and bake at 325 degrees F for 50 minutes. If cake springs back when touched gently, it is done. If not, bake at 350 degrees F for 10 minutes longer. Turn pan upside-down to cool. Jell-O Icing Remainder of Jell-O powder 1 cup granulated sugar 1/3 cup shortening 1/3 cup milk 1/2 teaspoon cream of tartar 1 egg yolk, beaten 1 1/2 cup confectioners' sugar, sifted Add remaining Jell-O to sugar, shortening, milk and cream of tartar and cook over moderate flame. Stir constantly until you get a rolling boil (about 200 degrees F). Cool down to about 110 degrees F and add egg yolk. Mix well into first mixture and add confectioners' sugar. If icing is too thin, put pan in cold water until it gets harder. Spread on cooled cake.