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

Heat oven to 350. Grease generously and dust with flour 2 round layer pans, 8 x 1 1/2 or 9 x 1 1/2 inch pans, or 1 oblong pan, 13 x 9 1/2 x 2 inch.

Beat egg whites until frothy. Gradually beat in 1/2 cup of the sugar. Beat until stiff and glossy.

Sift remaining sugar, flour, baking powder, salt into another bowl. Add oil, half of the milk and vanilla. Beat 1 minute, medium speed on electric mixer or 150 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk, egg yolks. Beat 1 more minute, scraping bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers 30 t 35 minutes; oblong 40 to 45 minutes.

For cupcakes, pour batter into 24 muffin cups lined with paper cups. Bake 18 to 20 minutes.