Instructions

• Place one of your oven racks to the lowest level, then preheat the oven to 325°F/165⁰C.
• Separate your egg yolks and egg whites; allow them to sit for 30 minutes, or until they reach room temperature.
  7 Large egg yolks, 7 large egg whites
• Weigh and sift together flour, sugar, baking powder, and salt.
  1¾ cups cake flour, 1 ⅓ cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
• In another bowl, whisk together egg yolks, water, oil, and vanilla until pale and frothy, about 30 seconds. Pour egg yolk mixture into the flour mixture, whisking until fully incorporated.
  ¾ cup cold water, ½ cup vegetable oil, 2 teaspoons vanilla extract, 7 Large egg yolks
• In the bowl* of the Deluxe Stand Mixer fitted with a whisk attachment, beat egg whites and cream of tartar on Level 6 speed until stiff peaks form, about 5-6 minutes. *Please make sure your bowl is dry, so that the egg whites can make peaks.
  7 large egg whites, ½ teaspoon cream of tartar
• Fold one-fourth of the egg whites into the flour mixture, until just combined. Gently fold in the remaining egg whites. Spoon batter into an ungreased Tube Cake Pan. Run the releasing tool gently through the batter to release any larger air pockets.
• Bake on the lowest rack for 55 minutes or until the Cake Tester & Releaser (or a wooden pick) inserted in the center comes out clean.
• Immediately invert the pan onto a cooling rack and let the cake cool completely in the pan. When cooled, gently the releasing tool around the edges of the pan to release the cake.
• Place the cake on a cake stand and garnish with powdered sugar, if desired.
  powdered sugar