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

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

Sift dry ingredients in another bowl. Add the Wesson oil and 1/2 cup milk and vanilla. Beat 1 minute at medium speed, then add the remaining milk and egg yolks. Beat 1 minute more and fold in egg whites. Pour into prepared pans. Bake at 350 degrees layers 30 to 35 minutes; oblong 40 to 45 minutes. For cupcakes bake at 400 degrees for 18 to 20 minutes.