2 eggs, separated
1 1/2 c. sugar, divided
2 1/4 c. cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. Wesson oil
1 c. milk
1 1/2 tsp. vanilla

Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans or one 9 x 13 inch oblong pan. Beat egg whites until frothy. Gradually beat in 1/2 cup sugar. Continue beating until very stiff and glossy. Sift remaining cup of sugar, flour, baking powder and salt into another bowl. Add oil, half of milk and vanilla. Beat 1 minute on medium speed. Scrape side and bottom of bowl constantly. Add remaining milk, egg yolks. Beat 1 minute, scraping bowl constantly. Fold in meringue.

Pour into pans. Bake layers for 30-35 minutes. Bake oblong pan for 40-45 minutes. Cool in pans for 10 minutes. Remove to rack to cool completely.