1 1/2 cups granulated sugar, divided
2 cups cake flour
2 teaspoons baking powder
1 small box Jell-O (flavor desired)
3/4 cup milk
2/3 cup vegetable oil
2 tablespoons lemon extract
4 eggs, separated

In a mixing bowl sift 1 1/4 cups of the sugar, flour, baking powder and gelatin together.

In another bowl, combine milk, vegetable oil and lemon extract.

Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff, but not dry, with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter.

Grease a Bundt pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 degrees F for 35 to 45 minutes until cake springs back to the touch. Turn out immediately onto a wire rack.

Glaze with your favorite glaze.