2 eggs, separated
1 1/2 c. sugar
2 1/2 c. sifted Softsilk cake flour
3 tsp. baking powder
1 tsp. salt
1/3 c. vegetable oil
1 c. milk
1 tsp. vanilla
1 tsp. grated lemon rind

Heat oven to 350 degrees. Grease well and dust with flour 2 (8 or 9 inch) round cake pans (needs to be at least 1 1/2 inches deep).

Beat egg whites until fluffy. Gradually beat in 1/2 cup of the sugar, continue beating until very stiff and glossy. Sift remaining sugar, cake flour, baking powder, salt into another bowl.

Add vegetable oil, half of the milk and vanilla, lemon rind. Beat for 1 minute at medium speed or by hand 150 strokes fast scraping sides and bottom of the bowl constantly.

Add remaining milk, egg yolks. Beat 1 minute. Fold in egg white mixture. Pour into prepared pans. Bake 30 to 35 minutes.