1 c. egg whites (7 or 8)
3/4 tsp. cream of tartar
1 c. sugar
1/2 tsp. salt
5 egg yolks
1/2 c. sugar
3/4 c. cold water
2 tsp. grated lemon rind (or 1 tsp. lemon extract flavoring)
1 tsp. vanilla
2 1/4 c. sifted cake flour
1 tsp. baking powder
1/2 c. Wesson oil

Beat egg whites with cream of tartar and salt until foamy, add sugar and beat until egg whites will stand in stiff peaks. Set meringue aside while you mix the other part. Set electric mixer on high speed.

Beat egg yolks, sugar, flavorings together until thick and lemon colored. Add water and beat 3 minutes more.

Sift flour and baking powder together, sift into egg yolks, beating all the time for 2 minutes more, until thoroughly blended, using rubber bowl scraper to scrape sides of bowl. Add the Wesson oil and beat 1 minute more. Use rubber bowl scraper to fold yolk mixture into egg whites. When well blended pour into a ten inch angel food cake pan and bake 60 minutes in oven set at 350 degrees. Do not use mixer to blend meringue and egg yolk mixture together.

When done invert pan on a funnel or bottle and cool 2 hours. Then remove cake from pan.