2 eggs, separated
1 1/2 c. sugar
3 tsp. baking powder
2 1/4 c. cake flour
1 tsp. salt
1/3 c. oil
1 c. milk
1 1/2 tsp. flavoring (lemon or vanilla)

Heat oven to 350 degrees. Grease and flour 2 layer cake pans (8 or 9 inch) or 9 x 12 inch pan. Beat whites until frothy and gradually beat in 1/2 cup of the sugar and beat until stiff and glossy. Set aside.

Sift rest of sugar, flour, baking powder and salt into another bowl. Add oil, half of the milk and flavoring. Beat 1 minute at medium speed or 150 strokes by hand. Scrape bowl constantly. Add rest of milk and egg yolks. Beat 1 more minute. Fold in egg white mixture. Bake layers 30 to 35 minutes. If 9 x 12 inch pan, bake for 40 to 50 minutes.

MARSHMALLOW CREAM FROSTING (from my mom) :

2 egg whites
1 c. sugar
1 tbsp. water
3 tbsp. lemon juice

Beat lightly until mixed well. Place over boiling water and beat until it stands in peaks. Remove from the water. Add:

1/2 tsp. grated lemon rind
2 to 3 drops of almond flavoring

Beat well. Fold in 16 marshmallows, cut in quarters or the equivalent of small marshmallows. You can make lemon sauce and spread on cake first and then the frosting.