2 1/2 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 c. Mazola oil
6 egg yolks
3/4 c. water
1 tsp. grated lemon rind
2 tsp. vanilla
1/2 tsp. cream of tartar
6 egg whites

Mix and sift first four ingredients. Make a well and add in order: Mazola oil, egg yolks, water, lemon rind and vanilla. Beat with spoon until smooth. See how quickly Mazola liquid shortening mixes in; it saves time and work. Add cream of tartar to egg whites and beat until whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Fold, do not stir. Turn batter into ungreased 10 inch tube pan. Bake in slow oven (325 degrees). Immediately invert pan over bottle. Let cool; then loosen side of cake with a spatula.