2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
1/2 c. Kraft oil
6 eggs, separated
3/4 c. cold water
2 tsp. fresh lemon juice
1 tsp. grated lemon rind
1/2 tsp. cream of tartar

Sift flour, sugar, baking powder and salt together in a bowl. Make a well and add in order the Kraft oil, egg yolks, water, lemon juice and rind. Beat with spoon until smooth. Add the cream of tartar to egg whites and beat until very, very stiff. Pour egg yolk mixture gradually over the whipped egg whites, carefully folding with a rubber scraper just until blended. Do not stir, pour immediately into an ungreased 10x4 inch tube pan. Bake in moderate oven, 325 degrees F., for 70 minutes or until the top springs back when lightly touched.

After removing cake from oven, turn pan upside down, placing tube over the neck of small funnel. When cold, loosen sides with spatula and remove cake from the pan.