4 eggs, separated
1/2 c. cold water or 1/2 c. orange juice
1 c. sugar
1/3 c. oil
Pinch of salt
1 2/3 c. flour

Sift flour. Place egg yolks in large bowl, adding salt and the 1/2 cup cold water. Beat until light and fluffy. Add 2/3 cup sugar gradually beating it in. Add oil slowly, beating to mix thoroughly. Flavoring may be added with the oil if desired. Fold in the flour a small amount at a time with a flat wire whip or slotted spoon. Beat egg whites just stiff enough to hold a peak, should still be glossy. Add remaining 1/3 cup sugar to egg whites for meringue. Fold into batter carefully. Do not stir or beat!

Pour into ungreased tube pan or layer or loaf pan. Bake for 45 minutes (35 minutes for layers). Begin with oven preheated at 300 degrees. Bake at 300 degrees for 20 minutes then increase to 350 degrees for remainder of time. Take from oven and invert immediately. Cool completely before removing from pan.

Frost with powdered sugar icing with peanut butter added for flavor. If using orange juice in the cake, use orange juice instead of peanut butter for flavoring in the frosting.