In another bowl whip egg whites with 2 1/2 teaspoons baking powder. Fold this stiff mixture into batter.

Place in two 8 inch round pans that have been greased. Bake at 325 degrees about 25 minutes or until golden brown - bounce's when touched. Remove from oven, cover with towel. Take from pan when cool.

This cake can be made for Boston Cream Pie, or my favorite, lemon filling and whipped cream frosting, and then sprinkled with coconut. (I use extra large eggs).