RECIPE

Ingredients

 Cake flour - This gives the cake a lighter, more delicate texture
compared with all purpose flour.

 Eggs - Beaten eggs give this cake it's volume.

 Sugar - Use fine granulated white sugar for best results.

 Vegetable oil - This helps keep the cake moist and rich.

 Baking powder - This gives extra volume and rise to the cake.

INSTRUCIONS

1. First, beat the egg whites to firm peaks. The tips should fall but
the base of the meringue should hold its shape.

2. Next, beat the egg yolks, sugar, salt, vanilla, honey, and water
together until pale yellow and fluffy. Gradually increase to high
speed for best results.

3. Combine half the egg whites with the egg yolk mixture and
gently fold being careful not to deflate any of the egg whites
or egg yolk mixture.

4. Sift in the cake flour and baking powder and fold gently. Next
add the vegetable oil. Tip: To help incorporate the oil, first mix
in a bit of batter with the oil. Then add to the remaining batter.

5. Add the remaining half of the egg whites and gently fold
together.

6. Pour into a six inch cake pan lined with parchment paper and
bake at 350 degrees F until a toothpick comes out clean.