https://youtu.be/n_jU38fqZVw

Serves: 8-10

​Prep time: 25 Minutes

Bake time: 50 Minutes

Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 9 large eggs, room temperature

• 1/4 cup vegetable oil

• 1 teaspoon vanilla extract (optional)

• Zest of 1 lemon (optional)

Directions:

1. Preheat the oven to 350F. Prepare a 10 - 12 cup Bundt cake pan by greasing it thoroughly with butter and dusting it with flour, tapping out any excess.

   
   

2. In a large bowl or mixer, whisk the egg whites until stiff peaks form. Transfer to a separate bowl and set aside.

   
   

3. In the same bowl, whisk together the egg yolks and sugar until pale and fluffy. Scarpe down the sides of the bowl with a spatula to ensure all sugar is incorporated.

   
   

4. Add in the vegetable oil and whisk until well combined.

   
   

5. Whisk in the lemon zest, if using.

   
   

6. In a separate bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the wet ingredients in two portions, whisking after each until combined.

   Note: The batter will be very thick at this stage.

   
   

7. Whisk 1 cup of the whipped egg whites into the thick batter to loosen the texture.

   
   

8. Using a spatula, gently fold half of the whipped egg whites, followed by the rest.

   Fold until just incorporated so the batter stays light and airy.

   
   

9. Pour the batter evenly into the prepared Bundt pan and smooth the top.

   
   

10. Bake for 50 minutes until the top is golden, or a toothpick inserted into the center comes out clean.

    
    

11. Let the cake rest in the pan for 5 minutes. Gently run a butter knife around the inner and outer edges to loosen it.

    
    

12. Invert the cake onto a serving dish. Allow it to cool completely before slicing. Enjoy!