2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. cooking oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites (7 to 8)
1/2 tsp. cream of tartar

Heat oven to 325 degrees. Sift flour, sugar, baking powder, and salt into a bowl. Make a well and add in order oil, unbeaten egg yolks, water, vanilla, and lemon rind. Beat with spoon until smooth. In large mixing bowl, beat egg whites and cream of tartar until very stiff. Pour egg yolk mixture gradually over beaten egg whites, gently folding with a rubber scraper just to blend. Pour into ungreased 10 inch tube pan or 13 x 9 inch oblong pan. Bake tube 55 minutes at 325 degrees, then 10 to 15 minutes at 350 degrees; oblong pan, 45 to 50 minutes at 350 degrees. Invert on funnel until cool. Frost when cool with the following.

COCOA FLUFF TOPPING:

Mix in chilled bowl: 1 c. confectioners' sugar 1/2 c. cocoa Dash of salt

Beat until stiff.