Ingredients:

  • 1 cup (120g) cake flour, sifted
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) fine sea salt
  • 4 large egg yolks, room temperature
  • 1/4 cup (60ml) neutral vegetable oil
  • 1/3 cup (80ml) whole milk
  • 1 tsp (5ml) pure vanilla extract
  • 4 large egg whites, room temperature
  • 1/4 tsp (1g) cream of tartar
  • 1/4 cup (50g) granulated sugar

Instructions:

  1. Whisk together the sifted cake flour, 1/2 cup sugar, baking powder, and salt in a medium bowl.
  2. In a separate bowl, beat the egg yolks and vegetable oil until the mixture becomes pale and thick. Stir in the milk and vanilla extract until fully combined and smooth.
  3. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  4. Gradually rain in the remaining 1/4 cup of sugar while increasing the speed to high; continue beating until stiff, glossy peaks form.
  5. Gently fold one-third of the meringue into the yolk mixture to lighten it.
  6. Sift the dry ingredients over the batter and fold in using a 'cut and fold' motion.
  7. Fold in the remaining meringue until no white streaks remain.
  8. Fill cupcake liners 3/4 full and bake at 325°F (160°C) for 15 minutes or until the tops spring back when lightly touched.