This is the cake that my mother mailed to me for my birthday my freshman year in college.


  • 2 cups flour
  • 1 ½ cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup cooking oil
  • 7 egg yolks , unbeaten
  • ¾ cup cold water
  • 2 teaspoons vanilla
  • grated rind of one lemon
  • 1 cup egg whites
  • ½ teaspoon cream of tartar


Sift together flour, sugar, baking powder and salt into a large bowl.
Make a well in the dry ingredients and add in this order: cooking oil, egg yolks, cold water, vanilla, grated lemon rind. Beat the mixture with a spoon until smooth.
Put egg whites and cream of tartar in a large bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg white--gently folding in with rubber scraper just until blended. DO NOT STIR.
Pour into ungreased 10-inch tube pan. Bake 55 minutes in slow moderate oven (325°) , then increase heat to 350° for 10 minutes. Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang free until cold.



Marian Moeller