JAM CAKE

1 1/3 cups sifted cake flour
3/4 cup sugar
3/4 tsp. salt
2 tsp. baking powder
1/3 cup Mazola Corn Oil
2 egg yolks
1/3 cup water
1 tsp. vanilla
1/8 tsp. cream of tartar
2 egg whites
Jam or jelly (for filling)
confectioners’ sugar (for dusting top)

Sift together first four ingredients. Make a well and add in order: oil, egg yolks, water and flavoring. Beat until smooth; set aside.

Add cream of tartar to egg whites. Beat until whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Turn batter into a lightly greased and floured 9-inch layer pan.

Bake in moderate oven (350 degrees F) 40 to 45 minutes or until cake springs back when touched lightly with finger. Cool 10 minutes in pan, loosen sides with spatula. Remove from pan and finish cooling on cake rack.

Slice cool cake in half to make two layers. Fill with jam. Dust top with confectioners’ sugar.

Makes 1 (9-inch) cake
From: Recipelink.com
Source: Recipe pamphlet: To Your Health, Mazola Corn Oil, Corn Products Company, not dated (looks like 50's or 60's)