8 extra large eggs at room temp, separated
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla essence
3/4 cup sugar, divided
1/2 cup vegetable oil
1/4 cup water
Preheat oven at 350 degrees.
Sift flour with baking powder.
Beat egg whites till frothy, add half sugar gradually and beat till firm peaks.
Beat egg yolks with remaining sugar till light colored, add oil, water and vanilla and beat to blend.
Fold in flour, then fold in egg whites.
Pour into ungreased tube pan, bake for 50-60 min till top is browned.
Remove pan from oven and immediately turn pan upside down.
When cake is completely cooled, cut around edges to remove.
(I know most recipes add 1 tsp cream of tartar to the egg whites, but I haven't seen any difference by omitting it, so I have not used them in any of my sponge or chiffon cakes.)
