Sponge Cake

Ingredients:

• 4 separated room-temperature eggs
• 100g sugar (divided in half)
• 1/2 t kosher salt
• 1/4 t cream of tartar
• 1/4 c vegetable oil
• 85 g cake flour
• 2 t vanilla

Preheat the oven to 325F.

Beat the egg whites, 50g sugar, cream of tartar, and salt to stiff peaks. Move to a separate bowl. Beat the egg yolks and remaining 50g sugar until ribbony; slowly beat in the vegetable oil. Mix in half the flour on low speed, add the vanilla and 1T water, then mix in the rest of the flour (I find it helpful to start using a spatula here).

Using a spatula, mix 1/3 of the merengue into the batter, then fold the rest in gently. Pour into an ungreased springform pan and bake 30-35 minutes or until the top is golden brown; cool completely upside-down so the cake doesn't collapse.

From The New York Times