|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|French pastry frosting||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||2 Tablespoon|
|Toasted coconut||2 Tablespoon|
Beat egg whites till foamy.
Gradually beat in 1/2 cup sugar.
Continue beating till very stiff and glossy.
Sift remaining dry ingredients into another bowl.
Add salad oil, half the milk, and the vanilla.
Beat 1 minute at medium speed on mixer or 150 strokes by hand, scraping sides and bottom of bowl constantly.
Add remaining milk and egg yolks.
Beat 1 minute longer, scraping bowl constantly.
Gently fold in egg-white mixture with down-up-and-over motion, turning the bowl.
Pour batter in paper-lined 15 1/2x10 1/2x1-inch jelly-roll pan.
Bake in moderate oven (350°) 15 to 18 minutes or till done.
Cool cake on rack and remove from pan.
With sharp knife, trim edges so they'll be straight.
If desired, split cakes and fill with jam or jelly.
With a fork, hold each cake firm on board while you frost with French Pastry Frosting white or chocolate.
Press chopped walnuts or toasted coconut against sides.
Pipe the tinted frosting around top edge.
Center pastry with walnut or pecan half, or piped-on frosting rose, if desired.