2 C. Five Roses Flour

1 ½ C. Sugar

½ C. Vegetable Oil

8 Eggs separated

2 tsp. Vanilla

3 tsp. Baking Powder

1 tsp. Cream of Tarter

Pinch of Salt

1 c. Juice from Lemons and Oranges

In a large bowl beat together the egg yolks, sugar, oil, vanilla, and juices. In a medium bowl beat eggs whites with cream of tarter until stiff. Pour egg whites slowly into egg yolk mixture, using a wooden spoon to mix well. Sift flour with baking powder and add a little at a time to the egg mixtures using a wooden spoon until completely incorporated. Pour into a non greased 10 inch Teflon tube pan. Sprinkle top with 2 Tbsp. sugar. Bake at 350~ for 45 to 50 minutes or until lightly browned on top and tooth pick comes out clean. When done cool upside down inverting the tube pan onto the neck of a large bottle. May have to loosen sides with a long, thin spatula to remove from pan

Angela Centi