LEMON CAKE:

Ingredients

• 2¼ cups sifted cake flour;
• 1 1/2 cups sugar; 1 tablespoon baking powder; 1 teaspoon salt; 6 eggs separeted; 1 teaspoon lemon rind
• ½ cup (Kraft) salad oil;
• 3/4 cup cold water;
• 2 teaspoon lemon juice;
• ½ teaspoon cream of tartar;

Directions

1. Sift flour, sugar, baking powder and salt to-gether in a bowl. Make a well and add in order the salad 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 yolks 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 tuba pan. Bake in moderate oven 325 degree, for 70 min. or until the top springs back when lightly touched.
2. After removing cake from oven, turn pan upside down placing tube part over neck of small funnel. When cold loosen sides with spatula and remove cake from the pan. frost with:–

Timing

• for 70 min.

Temperature

• VERY, VERY stiff; 325 degree; When cold

Equipment

• bowl; spoon; rubber scraper; ungreased 10x4 inch tuba pan; oven; small funnel; spatula