Ingredients

1¾ cups cake flour (210g)
1¼ cups granulated sugar (250g)
1 tablespoon baking powder
¾ teaspoon salt
7 large egg yolks room temperature
¾ cup cold water 180mL
½ cup vegetable oil (120mL)
2 teaspoons vanilla extract
7 large eggs whites room temperature
½ teaspoon cream of tartar



Directions
1. Position an oven rack to the lowest level and preheat the oven to 325F.

2. In a large bowl, sift together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Add egg yolk mixture to flour mixture, whisking until well combined.

3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 6 minutes. Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into parchment-lined pans. Run a butter knife gently through the batter to release any potential air pockets.

4. Bake on the lowest rack for around 45 minutes to 1 hour or until a wooden pick inserted in the center comes out clean (this can change depending on the size of your cake pan). Immediately invert the pan onto a wire rack and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Place the cake on a cake stand and garnish with confectioners’ sugar, if desired.
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