Pumpkin flavored cake

2	cup	sifted flour
1 1/2	cup	sugar
3	tsp.	baking powder
1	tsp.	salt
1	tsp.	cinnamon
1/2	tsp.	cloves
1/2	tsp.	nutmeg
7	lg.	eggs, separated
3/4	cup	canned pumpkin
1/2	cup	salad oil
1/2	cup	water
1/2	tsp	cream of tartar

• Set oven at 325°. Sift dry ingredients together into a mixing bowl. Separate eggs; set whites aside.
• In a small bowl combine yolks with pumpkin, salad oil and water. Make a well in center of dry ingredients; add liquid all at once. Blend till smooth.
• Beat whites with rotary beater till foamy; add cream of tartar. Beat 3 to 5 minutes till stiff. Fold into pumpkin batter.
• Turn into ungreased 10" tube pan. Bake in oven 55 minutes. Raise temperature to 350° and bake for 15 minutes longer.
• Remove cake from oven; invert pan onto cake rack at once. Let stand till cool (about 1 hour). Loosen sides and center of cake with a spatula, turn onto cake rack.
• Frost with a Maple Walnut Frosting