This cake will put a smile pon your face when eating. This is a very classic light cake light an angel food cake, very light and a melt in your mouth. In a large mixing bowl, add 7 yolks together with three-quarters cup of water, oil, vanilla extract and lemon zest then using a wire whisk, combine those ingredients until they are well mixed.
Set that aside. Into another bowl, sift in all-purpose flour and baking powder then to the dry ingredients add sugar and a pinch of salt then whisk to combine. Make a well in the centre then add the wet ingredients to the dry ingredients and mix them using a wire whisk until you get a smooth batter with no lumps, set that aside.
Into the bowl with the 7 egg whites, add half a teaspoon of tartar and whip with an electric mixer on high speed until foamy and the mixture has doubled in size. Add a three-quarters cup of sugar in batches while mixing on medium speed until the meringue reaches a soft peak. Pour the batter into the bowl with the meringue and slowly fold it in with a spatula so you do not break teh air pockets in the meringue.
Pour the batter into a tube pan and bake in a 325 degrees Fahrenheit (160 Celcius) oven for 40 to 50 minutes then increase the speed to 350 degrees Fahrenheit (180 C) and bake for an additional 10 to 15 minutes. Once baked, let the cake cool upside down then remove the cake from the pan and serve. Enjoy this cake with buttercream and fruits.
- 7 large eggs yolks
- 7 large eggs whites
- ¾ cup (180 mL) of cold water
- ½ cup (120 mL) canola oil
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups sugar (300 g), divided
- 1 teaspoon salt
- ½ teaspoon cream of tartar
- Preheat the oven to 325˚F (160˚C).
- In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
- Sift the flour and baking powder into a separate medium bowl. Add ¾ cup (150 grams) of sugar and salt and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk well.
- In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
- Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
- Pour the batter into a prepared tube pan and tap it a few times on the counter to remove any trapped air in the batter.
- Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the centre of a cake comes out clean.