2 1/4 cups sifted Softasilk flour (cake flour)
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
8 egg yolks, unbeaten
3/4 cup cold water
2 tsp. vanilla
2 tsp. lemon rind
1 cup egg whites (about 8)
1/2 tsp. cream of tartar

Set out, but do not grease... 10-inch tube pan, or 13x9-inch oblong pan.

Sift together in bowl: flour, sugar, baking powder and salt.

"Make a well" and add in the following order: oil, 8 egg yolks, cold water, vanilla and lemon rind.

Beat until smooth with a spoon or electric mixer.

Then measure into large bowl: 1 cup egg whites and cream of tartar.

Whip together until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites gently folding with rubber scraper just until blended. Pour into ungreased pan.

Bake. When cake tests done, invert and let hang until cold.

Temperature and Time:

For 10-inch tube pan - Bake at 325°F for 55 minutes then at 350°F for 10 to 15 minutes longer.

For 13x-9-inch pan - Bake at 350°F for 50 to 55 minutes.

Submitted by: Brenda M. Pacheco