This soufflé-light cake is popular all over the States. Although it is usually baked in a tubular tin you can bake it in any shape, as long as the pan is absolutely free of grease, for the cake must cling to the sides as it rises. It is very versatile-wonderful with ice cream or fruit or with a chocolate sauce. It is also delicious with a thin orange or lemon butter icing. It does not freeze well, because it has no fat content.