2 1/4 c. sifted cake flour
1 tbsp. baking powder
1 1/4 c. sugar
1/2 c. oil
3/4 c. skim milk
1 tsp. vanilla
3 egg whites

Sift flour, baking powder and 3/4 cup of sugar together. Make a well in the dry ingredients and add oil, 1/2 cup milk and vanilla. Mix until well combined, then beat 1 additional minute at medium speed of mixer or 150 strokes by hand. Batter will be very thick. Add remaining milk and mix 1 more minute at medium speed of mixer or 150 strokes by hand.

In a separate bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until egg whites form soft peaks. Fold egg whites gently into batter. Pour into 2 lightly oiled and floured 8 inch cake pans or into cupcake tins. Bake in preheated 375 degree oven 20-30 minutes for layer cake or 15-20 minutes for cupcakes or until cake springs back when touched lightly. Allow to cool 10 minutes. Then remove from pan and complete cooling on a rack. May frost with White Cream Frosting, below.

Variations:

Yellow Cake: Add 1/8 teaspoon yellow food coloring to batter.

Orange Cake: Use 2/3 cup orange juice and 1 tablespoon lemon juice in place of milk. Add 1 tablespoon grated orange peel to dry ingredients.

Spice Cake: Add 1 teaspoon cinnamon, 1 teaspoon cloves and 1/2 teaspoon allspice to dry ingredients.

Makes 12 servings. 245 calories per serving. 415 calories per serving with White Cream Frosting.