Ingredients

The following ingredients have 4 Servings
  • 2 cups cake flour ((or 2 cups all purpose flour with 6 tbsp of cornstarch.))
  • 1 tsp baking powder
  • 1/2 tsp salt or table salt
  • 5 tbsp unsalted butter (melted and cooled slightly)
  • 2 tsp vanilla extract
  • 6 large egg yolks
  • 3 large egg whites
  • 1 cup granulated sugar
  • orange juice (freshly squeezed (optional))

Instruction

  • Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inccake pan generously with butter.
  • Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
  • In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer batter to a large bowl.
  • Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more. Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
  • Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown and springs back when pressed. about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15 minutes.Pass a knife through the sides of the baking dish and unmold the cake.