2 lg Eggs; separated
1 1/2 c Sugar
2 1/4 c Cake flour; sifted
3 ts Baking powder
1 ts Salt
1/3 c Oil; wesson
1 c Milk
1 1/2 ts Vanilla extract
Recipe by: Jo Merrill This is the famous all-time favorite cake from Wesson Oil. Heat over to 350 degrees. Lightly oil and dust with flour two round 8- or 9-inch layer pans. Beat egg whites until frothy. Gradually beat in 1/2 cup of sugar. Continue beating until very stiff and glossy. Sift remaining sugar, flour, baking powder and salt into another bowl. Add Wesson oil, half the milk and vanilla. Beat one minute, medium speed on a mixer, or 150 strokes by hand. Scrape sides and bottom of bowl constantly. Add remaining milk and egg yolks, then beat one minute more, scraping the sides of bowl constantly. Fold in meringue. Pour into prepared pans. Bake layers for 30-35 minutes. Cool then frost with Seven-minute frosting or frosting of your choice. Recipe from Best Recipes from the back of Boxes, Bottles, Cans and Jars. —–