Praline Chiffon Cake 

2 cups flour
3/4 cup sugar
3/4 cup packed brown sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable oil
7 eggs, separated
3/4 cup cold water
2 tsp. maple flavoring
1 tsp. cream of tartar 

Combine dry ingredients in bowl. Make well in center, add oil, egg yolks, water and flavoring. Stir just until moistened. Beat egg whites until foamy. Add cream of tartar, beating until stiff peaks form. Gently fold yolk mixture into egg whites. Pour batter into ungreased 10 inch tube pan, spreading evenly with spatula. Bake ate 325 F. For 1 hour and 10 minutes or until cake springs back when lightly touched.  Remove from oven, invert pan. Cool 40 minutes, remove cake from pan.