|All purpose flour||1 Cup (16 tbs), sifted|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs), divided|
|Vanilla extract||1 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggs||4 , separated|
Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
Make a well in center; add oil, egg yolks, water, and vanilla.
Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.
Bake at 325° for 1 hour or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan using a narrow metal spatula; remove from pan.