Combine dry ingredients in a medium mixing bowl. Make a well in center; add oil, egg yolks, water, and flavoring. Stir just until moistened.
Beat egg whites (at room temperature) in a large mixing bowl until foamy; add cream of tartar, beating until stiff peaks form. Gently fold yolk mixture into egg whites.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with spatula. Bake at 325° for 1 hour and 10 minutes or until cake springs back when lightly touched. Remove from oven, and invert pan. Cool 40 minutes, and remove cake from pan.