1¾ cup cake flour (210g)
1¼ cups granulated sugar (250g)
1 tablespoon of baking powder
¾ teaspoon of salt
7 large egg yolks room temperature
¾ cup of cold water 180mL
½ cup vegetable oil (120mL)
2 teaspoons of vanilla extract
7 large egg whites room temperature
½ teaspoon cream of tartar
Place an oven rack on the lowest level and preheat the oven to 325F.
In a large bowl, sift together the flour, sugar, baking powder and salt. In a medium bowl, whisk together the egg yolks, water, oil, and vanilla until pale and foamy, about 30 seconds. Add the egg yolk mixture to the flour mixture, whisking until well combined.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed until stiff peaks form, about 6 minutes. Fold a quarter of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Pour batter into an ungreased 10-inch tube pan. Gently run a butter knife through the dough to release any air pockets.
Cook on the bottom rack for 1 hour or until a wooden pick inserted in the center comes out clean. (The cake should spring back when you gently push it with your finger.) Immediately invert the pan onto a rack and let the cake cool completely in the pan. Once 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 icing sugar, if desired.