Lemon Chiffon with Lemon Curd & Sour Cherries

2.25 cups of Cake Flour sifted
1.5 cups of sugar
½ tsp of Baking Soda
½ tsp of salt
½ cup safflower oil
7 whole eggs separated
3 Egg whites
4.5 oz of yolks
10.5 oz whites
2/3 cup of water
2 T Lemon Juice
1 T Lemon Zest
1 tsp Vanilla
1 ¼ tsp cream of tartar

Method of Preparation:
Combine flour, all sugar except two tablespoons, Baking Soda, and salt – mix well. Add oil, eggs, yolks, water, lemon juice, lemon zest, and vanilla – heat for one minute. In a separate bowl, heat whites until frothy; add cream of tartar until soft peaks.  Beat. Add 2 T sugar and heat until soft peaks. Fold whites into batter. Bake on 325 for 15 minutes .