Ingredients
Dry Ingredients
- 1 cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Sugar
- ⅞ cup white sugar (divided)
Wet Ingredients
- 6 eggs (whites and yolks separated)
- ⅓ cup vegetable oil
- 2 tablespoons water
- 2 teaspoons honey
- ½ teaspoon vanilla extract
Optional
- ½ teaspoon cream of tartar
Instructions
- Beat Egg Whites: Preheat the oven to 350°F (175°C). Using a stand mixer or hand mixer, beat the egg whites with the cream of tartar (if using) on high speed until foamy. Gradually add one-third of the sugar and continue beating until firm peaks form, indicated by peaks that hold shape but the tip drops slightly when the whisk is lifted. Set aside.
- Prepare Egg Yolk Mixture: In a large bowl, combine the egg yolks, remaining two-thirds of the sugar, salt, water, honey, and vanilla extract. Beat on high speed until the mixture becomes fluffy and pale yellow and ribbons form that last 3 to 4 seconds when the whisk is lifted.
- Combine Egg Whites and Yolks: Gently fold half of the beaten egg whites into the egg yolk mixture to lighten the batter, using careful folding motions to retain airiness.
- Add Dry Ingredients and Oil: Sift the cake flour and baking powder into the egg yolk mixture in three additions, folding gently after each addition to maintain volume. Incorporate the vegetable oil by mixing a few spoonfuls of batter with the oil first, then fold this mixture back into the batter fully.
- Fold in Remaining Egg Whites: Carefully fold the remaining half of the beaten egg whites into the batter, ensuring it is well combined but not overmixed to avoid deflating the batter.
- Prepare Pans and Bake: Line two 6-inch round cake pans with parchment paper on the bottom and sides. Pour the batter evenly into the pans and tap the pans twice on the counter to remove large air bubbles. Bake in the preheated oven for 27 to 30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown with a slight rise in the center.
- Cool and Serve: Remove the cakes from the oven and let cool completely on a cooling rack. Remove parchment paper carefully. Use a cake leveler for even slicing if desired. Serve plain, with whipped cream and fresh fruit, or layer to create a decorated cake. Enjoy!
Notes
- Ensure egg whites are beaten to firm peaks but not overbeaten to maintain cake structure.
- Folding gently is crucial to keep the batter light and airy, so avoid stirring vigorously.
- If using 8-inch pans, reduce baking time accordingly to prevent overbaking.
- Cake flour gives a tender crumb; if unavailable, use all-purpose flour but expect a slightly denser cake.
- Optional cream of tartar stabilizes the egg whites but the recipe works without it.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
