More recently I used this cake for my husbands birthday treat and made it into a trifle with blueberries and real whipped cream. It was delicious. The cake is a treat just by itself, too.
Preheat oven to 325°.
Adapted from Tablespoon.com
1 cup cake flour
1 cup + 2 Tablespoons AP flour (Gold Medal)
1½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
¾ cup cold water
½ cup oil
2 teaspoons vanilla
2 teaspoons lemon zest
7 egg yolks
1¼ cups egg whites
2/3 teaspoon cream of tartar
My oven rack is normally in the middle position. Move it down one for this cake.
In a large bowl, mix flours, sugar, baking powder, and salt. Beat in cold water, oil, lemon zest, and yolks until smooth. Set aside.
In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually pour the yolk mixture over beaten egg whites, folding with a rubber spatula just until blended. Pour into an ungreased 10 inch angel food cake pan.
Bake 1 hour and 15 minutes or until top springs back when touched lightly. Immediately turn pan upside down on a funnel or bottle.
Allow to cool completely (2 hours or more) before cutting around the edge with a long, thin, sharp knife.
Turn upside down over a serving plate and remove the pan.
the one from 2010 made with the original recipe with glaze included