2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks, unbeaten
3/4 c. cold water
2 tsp. vanilla
Grated rind of 1 lemon (optional)
1 c. egg whites (7-8)
1/2 tsp. cream of tartar

Mix and sift flour, sugar, baking powder and salt. Make a well and add oil, egg yolks, water, vanilla and (if desired) lemon rind. Beat with a spoon until smooth. Use a very large mixing bowl in which to whip egg whites with cream of tartar until very stiff peaks are formed. Gently fold cake mixture into egg whites until well blended. Do not stir. Pour into ungreased 10 inch tube pan (4 inches deep) immediately. Bake in slow oven (325 degrees) 55 minutes, then at 350 degrees for 10-15 minutes, or until top springs back when lightly touched. Invert pan on rack until cold. To remove from pan, loosen from sides and tube with spatula.