Ingredients:
- 2 cups cake flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 7 large eggs, separated
- ¾ cup cold water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon cream of tartar
Instructions:
- Preheat the Oven: Set your oven to 325°F (165°C). Ensure your tube pan is clean and grease-free.
- Mix Dry Ingredients: Sift together the flour, sugar, baking powder, and salt into a large bowl.
- Prepare Wet Ingredients: In a separate bowl, whisk egg yolks, water, oil, and vanilla extract until smooth. Combine with the dry ingredients.
- Whip Egg Whites: In another bowl, beat egg whites with cream of tartar until stiff peaks form.
- Combine Mixtures: Gently fold the whipped egg whites into the batter in small batches until fully incorporated.
- Bake: Pour the batter into the ungreased tube pan. Bake for 55 minutes, then increase the temperature to 350°F (175°C) and bake for another 10-15 minutes, or until a toothpick comes out clean.
- Cool Upside Down: Immediately invert the pan onto a bottle or rack to cool completely. This prevents the cake from collapsing.
- Release and Serve: Once cooled, run a knife around the edges to release the cake. Serve plain or with your favorite frosting or fruit topping.
Enjoy this light and airy treat! Let me know if you’d like tips for variations or serving ideas. 😊