Ingredients:
1 ½ cups (180g) all-purpose flour
1 cup (200g) sugar (divided)
1 tsp baking powder
½ tsp salt
5 large eggs (separate yolks and whites)
⅓ cup (80ml) vegetable oil
½ cup (120ml) milk
1 tsp vanilla extract
½ tsp cream of tartar (or a few drops of lemon juice)
Instructions:
- Preheat the Oven
Preheat your oven to 170°C (340°F).
Do not grease the pan to help the cake rise properly.
- Prepare the Dry Ingredients
In a large bowl, sift together the flour, half of the sugar, baking powder, and salt.
- Mix the Wet Ingredients
In another bowl, whisk together the egg yolks, oil, milk, and vanilla extract.
- Combine the Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until smooth and well combined.
- Whip the Egg Whites
In a clean, dry bowl, beat the egg whites with cream of tartar until foamy.
Slowly add the remaining sugar while beating until stiff peaks form.
- Fold the Egg Whites into the Batter
Gently fold the whipped egg whites into the batter in three additions to keep the mixture airy.
- Bake the Cake
Pour the batter into an ungreased tube pan.
Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool the Cake
Immediately invert the pan and let it cool upside down to prevent deflation.
Once completely cool, run a knife around the edges to release the cake.
Serving Suggestions:
Serve plain, dusted with powdered sugar, or topped with whipped cream and fruit.