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Velvety White Cake

1/3 cup Mazola 1 cup sugar 1 tablespoon orange juice 1/2 tablespoon lemon juice Grated rind 1/2 lemon 1/4 teaspoon salt 2/3 cup milk 1/2 cup Argo or Kingsford's Cornstarch 11/2 cups bread flour 3 teaspoons baking powder 3 egg whites Pour the Mazola into a bowl, add the sugar, fruit juices and lemon rind and stir till creamy. Sift together the cornstarch, flour and baking powder, and add alternately with the milk. Gradually fold in the egg whites beaten stiff and bake in a good-sized pan about forty minutes, in a moderately hot oven, 350 to 375 degrees F. The loaf should not be more than two half inches thick. Cover with Marshmallow Icing or with Plain Confectioner's Icing thickly dusted with chopped, candied orange peel and nut meats. and a