• 450g sifted cake flour (Soft Cake and Pastry Organic White Flour (117)
• 250g caster sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 120ml vegetable oil
• 9 egg yolks
• 180ml cold water
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 9 egg whites
• Measure flour, sugar, baking powder and salt into sieve. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla and lemon extracts to the well in the order that is given. Set aside. Don't beat.
• In a large mixing bowl, using an electric mixer, beat egg whites and cream of tartar until very stiff. Set aside.
• Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour cake mixture into tin.
• Bake for 55 minutes at 180 C.