1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking pulverization, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c H2o, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts Cream of tartar
4 Egg whites

Mix and sift the first four ingredients. Make a well and add the oil,
h2o, egg yolks, sourdough freshman, vanilla and lemon succus. Beat
until smoothen. Now add the cream of tarter to the egg whites. beat
the whites until well blended. Be slure to fold very mildly. Turn
into an unlubricated 9-inch tube pan. Bake for 1 hour in a 325F oven.
Cake should spring back when touched with fingerbreadth. Immediately turn
pan upside down placing tube over neck of bottleful. Let hang to cool.
Loosen with spatula to remove from pan. From Pat's Sourdough and
Pet Recipes ISBN# 0-9625098-1-7

Yields
12 Servings