Instructions:

1. Preheat oven to 350F
2. In a bowl, whisk together yolks, sugar, vanilla extract, oil, milk, and cake flour until well combined. The texture should be thick but when you lift the whisk, the batter should be able to flow.
3. In a separate bowl, beat the egg whites on medium speed. When bubbles start forming, add in the cream of tartar. slowly add in the sugar a quarter at a time until you get stiff peaks.
4. scoop half of the meringue into the bowl with the yolk batter. Gently fold in the egg white until just combined. Then add in the rest of the meringue and repeat.
5. Line an 8” pan with parchment paper and pour in the batter. Be sure to smack pan again the table a few times to get all the air bubbles out.
6. Put into oven for 18-20 mins, or until a stick comes out clean.
7. Once you take the cake out, drop it on the counter from a height of 6” to prevent cake from collapsing.
8. Remove cake from pan, and peel off all parchment paper. Cool on cooling rack.
9. Ready to ice or eat fresh!