2 c. unsifted all purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
7 egg yolks (separate eggs while cold and let reach room temperature before starting cake)
2 tsp. vanilla
2 tsp. grated lemon rind
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar

In a mixing bowl, stir first 4 ingredients together.

Make a well in the center and add in order: oil, egg yolks, 3/4 cup cold water, vanilla, rind. Stir until smooth.

Beat egg whites and cream of tartar in a large bowl until very stiff peaks have formed. Gradually pour egg yolk mixture 1/3 at a time over the beaten whites, folding gently with a spatula just until blended. Pour into an ungreased 10 x 4 inch tube pan.

Bake at 325°F for 65 to 75 minutes or until top springs back when touched lightly. Invert pan on funnel or over the top of a glass bottle and let it sit upside down until cool. Run a knife along the edge and invert again if necessary, and remove cake from pan.

Serve plain with berries and cream or leave up side down to frost and decorate. Or dust the cake with confectioners sugar. Use cake stencils or paper cutouts to make patterns with the confectioners sugar.

Cake freezes very well.