Instructions

Preheat oven to 325° (160°C).  Move oven rack to the lowest position.

In large bowl, whisk together flour, sugar, baking powder and salt.  Add water, oil, vanilla and egg yolks.  Using an electric mixer, beat until blended.

In separate large bowl, with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form, about 2 minutes.   Fold one-quarter of the egg white mixture into yolk mixture. Fold in remaining whites until no streaks remain. Scrape into ungreased 10-inch (25 cm) tube pan. Run spatula through batter to eliminate any air bubbles; smooth top.

Bake until cake springs back when lightly touched, about 75 minutes. Turn pan upside down and let hang on legs attached to pan or on a bottle, until completely cooled, about 2 hours. Run knife around inside of pan and tube. Turn out, bottom side up, onto cake plate.

7-Minute Frosting: In a heatproof bowl, combine egg whites, sugar, corn syrup, water and salt. Set bowl over saucepan of boiling water. Using an electric mixer, beat until mixture holds stiff peaks, about 5 to 7 minutes. Remove from saucepan; add vanilla. Beat until spreading consistency, about 1 minute. Spread on cooled cake.  Garnish with fruit, if using.

• 550 ml 2 1/4 cups cake and pastry flour
• 750 ml 1 1/2 cups granulated sugar
• 15 ml 1 tbsp baking powder
• 5 ml 1 tsp salt
• 175 ml 3/4 cup cold water
• 125 ml 1/2 cup vegetable oil
• 10 ml 2 tsp vanilla extract
• 5 5 egg yolks
• 250 ml 1 cup egg whites (about 8 large)
• 2 ml 1/2 tsp cream of tartar

7-Minute Frosting

• 2 2 egg whites
• 375 ml 1 1/2 cups granulated sugar
• 7 ml 1/2 tbsp corn syrup
• 75 ml 1/3 cup cold water
• 1 ml 1/8 tsp salt
• 5 ml 1 tsp vanilla extract

Garnish

• fresh berries

Nutritional Facts