Angel Cake

Leah named this Angel cake because it is kind of like Angel Food cake, but it isn't because you put in the the yolks as well as the whites.  I found this in a Martha Stewart magazine but hers was not Gluten free. She called it a chiffon cake.  I served it with fresh strawberries and coconut cream.

Whisk together:
2 1/4 c. flour (I used brown rice, millet and tapioca)
1/2 sugar
2 1/4 tsp baking powder
3/4 tsp salt

Whisk together:
1/2 oil (so I used coconut oil, it is a bit trickier to mix in, but had nice results)
7 egg yolks
3/4 cup milk (I used almond)

Whisk flour mixture into egg mixture.

In separate bowl beat 9 egg whites till frothy then add:
1/2 tsp cream of tartar
2 tsp vanilla

Beat till soft peaks then add:
1/2 cup sugar

Add sugar gradually, keep beating till glossy peaks.

Whisk 1/3 of egg whites into batter, fold in the rest.

Bake in a bunt pan (9 X 13 also works, just not as exciting) at 325 degrees for 52-55 minutes (less if in a 9 X 13). Invert to cool.