Mixture #2: Meringue 6 egg whites 5 tbsp sugar (62 g) 1/2 tsp cream of tartar (or substitute it with 1 tsp of lemon juice or vinegar)
Bake at 350F (180C) for 40 minutes
Procedure: 1. Separate egg yolks from white 2. In a mixing bowl, add 8 tablespoons sugar, baking powder, salt, and sifted flour. 3. Stir and mix well. 4. Add egg yolks, vegetable oil, milk, and vanilla extract. 5. Stir to combine. 6. Use an electric mixer to beat the mixture until smooth or no more lumps, about 2 minutes. 7. Set aside. 8. Beat egg whites with electric mixer until foamy, about 1 minute. 9. Gradually add 5 tablespoons sugar, then add cream of tartar. Beat again until stiff peaks, about 2 minutes. 10. Fold one-third of the meringue (Mixture #2) into the batter (Mixture #1). Using a spatula, cut along the center and fold. 11. Repeat Step 10 until all the meringue is mixed into the batter. 12. Fold until there are no more swirls of white meringue and yellow batter. Be careful not to overmix. 13. Line the baking pan with parchment paper. 14. Pour batter into the pan. 15. Lift the baking pan and tap it on the counter top a few times to help release any trapped air. 16. Steam bake this cake to keep it moist and prevent cracks at the top: Set a rack in a pan that's larger than the cake pan, and fill it with hot water to just below the rack. This keeps the cake pan from setting in water during baking. Place the cake pan on the rack. 17. Bake in a pre-heated oven at 350F (180C) for 40 minutes. 18. Half-way through baking, turn the cake around to ensure even cooking. 19. After 40 minutes, test doneness by inserting a small skewer into the center of cake. If it's done, the skewer should come out clean, not sticky. 20. After turning off the heat source, leave the cake in the oven with the door open for 5 minutes to let it cool gradually. 21. Remove from the oven and let the cake cool on a rack for another 10 minutes before serving. 22. Enjoy!
Music: Spotless Tango, written and recorded by G. Keese. Used with permission.