Sift together in a bowl the sifted cake flour, sugar, baking powder and salt.
Set out a 10-inch tube pan (do not grease the pan). Make a well in the center of the flour mixture; add the oil, 5 egg yolks, and rose water. Beat until smooth. Set aside.
Using clean beater, beat the egg whites until frothy. (Make sure both the beater and the bowl for beating egg whites are free of grease or trace of egg yolk. Otherwise, the egg whites will not build up to the maximum volume in the beating process.) Beat in 1/2 teaspoon cream of tartar. Add gradually, beating well after each addition the 1/2 cup sugar. Beat until rounded peaks are formed. Slowly pour egg-yolk mixture over entire surface of egg whites. Gently fold together until just blended. Do not stir. Turn batter into pan.
Bake at 325 degree for 55 minutes, then at 350 degrees for 10 to 15 minutes, or until cake surface springs back when lightly touched. Let the cake pan stand up side down and cool completely before taking it out of the pan. Serve the cake with some fresh strawberries, peaches, and whipped cream.
Ingredients:
