1 1/4 cup (310 ml) all-purpose flour

1 teaspoon (5 ml) baking powder

1/4 teaspoon (1 ml) salt

6 eggs, separated

1/4 teaspoon (1 ml) tsp cream of tartar

1 3/4 cup (340 ml) brown sugar

1/2 cup (125 ml) vegetable oil

1/2 cup (125 ml) water

1 teaspoon (5 ml) vanilla extract

With the rack in the middle position, preheat the oven to 170 °C (325 °F).

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

In another bowl, beat the egg whites, the cream of tarter until soft peaks form. Gradually add half the brown sugar while beating until stiff peaks form. Set aside.

In another bowl, blend the remaining brown sugar, the egg yolks, oil, water and vanilla. Add the dry ingredients and blend carefully.

With a spatula to fold in the meringue into the batter. Pour into a 10-inch (25-cm) non-stick funnel pan. Bake for 55 minutes to 1 hour or until a tooth-pick inserted in the centre of the cake comes out clean. Flip the mould immediately and let cool for 3 hours. Unmould.

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