Lychee Chiffon Cake

• 1 box spice cake mix
• 1 box vanilla instant pudding
• 5 eggs, separated
• 1/2 c. salad oil
• 1/2 tsp. cream of tartar
• 2 c. lychee, blended in Osterizer
• 1/2 tsp. baking soda

Beat egg whites until frothy. Add 1/2 tsp. cream of tartar and beat until stiff. Set aside.

Mix the remaining ingredients, then fold in egg whites. Bake in bundt or tube pan which has been greased slightly. Bake in 350 degree oven for 60 minutes. Cool cake first before turning over. Spread with icing.