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2 teaspoons vanilla extract 1 cup egg whites (about 7 whites) / teaspoon cream of tartar 2% cups sifted enriched self-rising flour 1 '/ cups sugar Yi cup salad oil 5 egg yolks / cup cold water 2 teaspoons grated lemon rind Sift together flour and sugar into large mixing bowl. Make a “well” in center of dry ingredients. Add oil, egg yolks, water, lemon rind and vanilla. Beat until smooth. Combine egg whites and cream of tartar. Beat until very stiff and glossy peaks form. Pour egg yolk mixture over egg whites, a little at a time, folding in after each addition. Mix only until blended. Turn into ungreased 10inch tube pan. Bake in preheated 325° oven 60 to 70 minutes, or until cake springs back when lightiy touched. Invert pan and cool cake thoroughly before removing. Frost with Desired Frost iny.
TRIPLETT’S MILLING CO.
=CULPEPER, VA.:
86.5%