Ingredients
For the cake:
- 6 large eggs, separated
- 1 cup (200g) granulated sugar (divided into ¾ cup and ¼ cup)
- ¾ cup (180ml) water (room temperature)
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1⅓ cups (165g) cake flour (or all-purpose flour sifted 2–3 times)
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp cream of tartar (or 1 tsp lemon juice)
Optional:
- Powdered sugar, for dusting
- Whipped cream and fruit, for serving
Instructions
- Preheat your oven to 325°F (163°C). Do not grease the pan. Use an ungreased 9-inch (23 cm) tube or angel food cake pan.
- In a large mixing bowl, whisk together the egg yolks, ¾ cup sugar, oil, water, and vanilla until smooth.
- Sift the cake flour, baking powder, and salt into the yolk mixture. Gently mix until well combined and smooth. Set aside.
- In a separate clean, dry bowl, beat the egg whites and cream of tartar using an electric mixer on medium-high speed until frothy. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
- Fold ⅓ of the egg whites into the yolk batter to lighten it. Then gently fold in the remaining egg whites in two parts. Be careful not to deflate the mixture.
- Pour the batter into the ungreased tube pan. Tap the pan gently on the counter to remove large air bubbles.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched.
- Invert the pan immediately (turn it upside down) and cool completely for about 1–2 hours.
- Once cooled, run a knife around the edges and center tube to release the cake.
- Dust with powdered sugar or serve with whipped cream and fruit as desired.
Let me know if you’d like a flavored version (e.g., orange, matcha, or chocolate)!