1 cup (250 ml) unbleached all-purpose flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

4 eggs, separated

1 cup (250 ml) sugar

1/2 cup (125 ml) canola oil

1/4 cup (60 ml) water

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) in diameter springform pan with parchment paper and butter.

In a bowl, combine the flour, baking powder and salt.

In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.

In another bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in dry ingredients.

Using a spatula or a whisk, fold one third of the meringue into the batter. Add the rest of the meringue and fold gently. Pour into the pan. Bake for approximately 50 minutes or until a toothpick inserted in centre comes out clean. Cool completely on a rack. Unmould.

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