2 eggs
2 1/4 c. sifted cake flour or 2 c. all purpose flour
1 1/2 c. sugar
1 tbsp. baking powder
1/2 c. cooking oil
2 tsp. grated lemon peel
1 tsp. vanilla
1/2 tsp. cream of tartar

Preheat oven to 325 degrees. Separate egg yolks from whites. In a large mixer bowl sift together cake or all purpose flour, sugar, baking powder and 1 teaspoon salt; make a well in the center. Add oil, egg yolks, peel, vanilla and 3/4 cup cold water. Beat at low speed of electric mixer until combined, then on high speed about 5 minutes or until satin smooth. Thoroughly wash beaters.

In a large mixing bowl combine egg whites and cream of tartar, beat until stiff peaks form. Pour batter in a thin stream over surface of egg whites; fold in gently by hand. Pour into an ungreased 10" tube pan. Bake in a 325 degree oven for 65 to 70 minutes. Invert; cool completely. Loosen cake from pan; remove. Serves 12.