Ingredients
12 "large" eggs, separated
10 oz. sugar
16 oz of flour (preferably "Red Rose")
2 teaspoons Magic baking powder
6 oz. milk
6 oz. Mazola corn oil
Finely grated zest of 1 lemon
Equipment needed
An angel food tube pan -- preferably the light-colored aluminum pans, rather than the dark heavier ones (NOT greased)
Layer with Italian pastry cream (optional)
Directions
o Pre-heat oven to 350 F degrees.
o Separate egg yolks from egg whites.
o Beat egg whites till stiff.
o Mix dry ingredients together.
o Mix wet ingredients (except for the beaten egg whites) together.
o Incorporate all the dry ingredients with the wet ones except for the beaten egg whites.
o Fold in the beaten stiff egg whites into the cake batter.
o Place the cake batter in a tube pan (that is NOT greased).
o Bake till the cake is ready -- about 1 hour.
o Remove from the oven and cool the cake upside down, making sure the cake does not stick to the surface of the board that it is on (One can place a glass on the tube part of the cake pan to give it extra length).
o Allow the cake to remain in the pan 6 to 8 hours before removing it (To help loosen the cake from the pan one can pass a knife round the edges).
o Before serving one can dust the cake with icing sugar or layer it with cream, or offer it as is.
Notes
This recipe was given to Mrs. Victoria Gurrere by an Italian neighbor.... Photo: Mary Melfi. | 
