Ingredients
- 7 large eggs, separated
- 1 cup granulated sugar, divided
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 3/4 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C).
- In a large bowl, whisk together egg yolks, 1/2 cup sugar, vegetable oil, water, and vanilla extract until smooth and creamy.
- Sift together cake flour, baking powder, and salt. Gradually fold the dry ingredients into the yolk mixture until fully combined and smooth.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture in three additions, folding carefully to avoid deflating the batter.
- Pour the batter into an ungreased 10-inch tube pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Invert the pan immediately and allow the cake to cool completely before removing from the pan.
Notes
- Use room temperature eggs for better volume when whipping.
- Do not grease the tube pan to help the cake climb and rise properly.
- Cool the cake upside down to prevent collapsing.
- Sift flour to maintain a light texture.
- Store covered to prevent the cake from drying out.
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
