This cake is tender and light as air, yet has the richness of a butter cake. It's so good my husband and I polished it off by ourselves in just a couple days!
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
8 egg yolks
1 cup sugar
2 cups cake flour or White Lily All Purpose Flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup oil
1 cup water
1 tablespoon vanilla extract
Preheat oven to 325F. Do not grease Old Country Kitchenware 2-piece square tube pan (if using 1-piece pan, grease or line the bottom of the pan only). In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until foamy, then sprinkle in 1/2 cup sugar gradually. Continue to whip until stiff peaks form. In a large bowl, combine remaining ingredients. Beat until smooth. Gradually fold in egg white mixture to egg yolk mixture. Add to tube pan and bake for 1 hour 20 minutes or until the top springs back when pressed gently and a wood skewer inserted into the center comes out clean. Invert pan on a metal funnel or glass bottle and let cool completely. Loosen sides and tube with a thin metal spatula or wood skewer, then invert pan on serving dish (if using 2-piece pan, gently slide spatula between cake and pan insert to pry the cake off). Dust with powdered sugar, if desired.
