Ingredients:

2 1/4 c. cake flour or 2 c. all-purpose flour*
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
5 egg yolks (with cake flour) or 7 egg yolks (with all purpose flour)

3/4 c. cold water
2 tsp. grated orange or lemon peel
2 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
*If using self-rising flour, omit baking powder and salt.

Directions:

Heat oven to 325ºF. Stir together flour, sugar, baking powder and salt.
Make a "well" and add in order:  oil, egg yolks, water, orange or lemon peel & vanilla.
Beat with spoon or mixer, on low speed, until smooth.  
In very large mixing bowl, whip egg whites with cream of tartar until very stiff peaks are formed.  
Gradually pour egg mixture over beaten whites, gently folding in with spatula just until blended.
Do not stir.  
Immediately pour into ungreased 10 inch tube pan (4 inches deep) .  
Bake in slow oven (325ºF) for 55 minutes.
Then at 350ºF for 10-15 minutes, or until top springs back when lightly touched.
Invert pan on funnel or bottle; let hang until cake is completely cool.  
To remove from pan, loosen from sides and tube with spatula.
Spread with Lemon Glaze.