Ingredients A
8		Egg Whites (at room temperature)
¼	Cup	Sugar
1	tsp.	Cream of Tartar
Ingredients B
1	Cup	Flour
1	tsp.	Baking Powder
¼	tsp.	Salt
Ingredients C
8		Egg Yolks (at room temperature)
½	Cup	Sugar
½	Cup	Water (or milk if desire)
1	tsp.	Vanilla
Ingredient D
½	Cup	Vegetable Oil

1. Preheat oven at 350°.
2. Sift Ingredients B.
3. Using an electric cake beater to whisk Ingredients A until foam and firm.
4. In a separate bowl, beat Ingredients C, then add Ingredients B. When the batter is well mixed, beat in Ingredient D.
5. Combine both mixtures by gently folding yolk mixture into whites.
6. Using a tube cake pan, do not grease the pan. Pour in the batter evenly in the pan.
7. Bake for 40 minutes or until brown on the surface. Do not open the oven door until the cake is done.
8. Remove cake from oven and flip the cake upside-down until it is completely cool.
9. Using a butter knife to gently remove the cake from baking pan.

Sponge cake can be served with coffee or tea as breakfast or afternoon snacks.