Preparation

• Sift the flour into a large bowl along with the baking powder and cream of tartar. Mix in the sugar and make a hole in the center like a small fountain.

• Separate the yolks from the whites. Add the yolks, lukewarm water, and sunflower seed oil to the center of the fountain, and beat with an electric mixer for about six to seven minutes.

• Whip the egg whites with the beaters until the bowl can be tilted without the mixture falling out. Mix the well-whipped egg whites with the batter in the bowl, gently folding with a spoon from bottom to top.

• Prepare the cake pan. If you have one designed for angel cake, with a springform ring shape, it’s certainly better. Otherwise, use a pot that’s at least eight inches tall, without a double bottom, greasing it and lining it with parchment paper (the parchment paper adheres better to the greased sides of the pot). The parchment paper should also protrude about four inches from the pot.

• Pour the mixture into the pot and bake in a preheated oven (low temperature) set at 320°F for one hour, then increase to 350°F and bake for another fifteen to twenty minutes. Let the cake cool before serving, and share it for breakfast or a snack. For the joy of the whole family and whoever will be there at the right time. 🙂