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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 2 c. White Lily self-rising flour
- 1 1/2 c. sugar
- 1/2 c. vegetable oil
- 7 egg yolks (unbeaten)
- 3/4 c. cold water
- 2 tsp. vanilla
- 2 tsp. grated lemon rinds (bought) or fresh ground
- 1 c. egg whites (7 or 8)
- 1/2 tsp. cream of tartar
Method
- Sift flour, then measure.
- Add sugar and mix together in bowl. Make a well and add in order:
- oil, egg yolk, water, vanilla and rind.
- Beat with spoon until smooth.
- Measure egg whites and cream of tartar in large mixing bowl.
- Beat until whites form a very stiff peak.
- Pour egg yolk mixture into beaten whites, gently folding with wooden spoon just until blended.
- Pour into ungreased 10-inch tube pan.
- Bake at 325° for 55 minutes, then at 350° for 10 minutes.
- Invert on funnel.
- Let hang until cold.
- Serve plain or frost with White Mountain Frosting.
