2 eggs, separated
1 1/2 c. sugar
2 1/4 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. vegetable oil
1 c. milk
1 1/2 tsp. flour

Heat oven to 350 degrees. Grease well and dust with flour two round layer pans, 8 or 9 1/2 inch, or one oblong pan, 13 1/2 x 2 inch.

Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder and salt into another bowl. Add oil, half of the milk and flavoring. Beat 1 minute at medium speed on the mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly.

Add remaining milk and egg yolks. Beat one more minute, scrape sides and bottom of bowl constantly. Fold in meringue. Pour into prepared pans. Bake 8 inch layers 30-50 minutes, 9 inch layer 25-30 minutes, and oblong 40 to 45 minutes. Frost with Browned Butter Icing.

BROWNED BUTTER ICING:

1/3 c. soft butter
2 c. sifted confectioners' sugar
Approx. 3 tbsp. cream
1 1/2 tsp. vanilla

Brown butter in saucepan over medium heat until a delicate brown. Blend with sugar. Add cream and vanilla, stir until smooth.