• Preheat oven to 320 F
• Place canola oil in a medium-sized bowl and add in the granulated sugar. Mix using a wire whisk until smooth. Add the cake flour and the baking powder. Mix using a spatula. When mix in, add the egg yolks. Mix until no lumps.

Meringue

• Place the egg whites in an electric mixing bowl. Attach whisk attachment and mix on medium until frothy. Add the cream of tartar. Mix on high for one minute and add the sugar in three intervals. Two minutes on each intervals.
• Mix on high until it forms stiff peaks. Please refer on the photo.
  
• Remove the bowl.

MIXING THE BATTER

• Add about a cup of meringue into the yolk mixture. Gently fold the mixture using a spatula. Digging the mixture from the bottom to the top and mix until there are no white streaks. Add this mixture to the egg whites and very gently mix until there's no white streaks. It is very important not to overmix since you don't want to lose the air bubbles.
• Transfer this to an ungreased, parchment-lined 8-inch round tube pan.
• Bake in a 320 F preheated oven for 40 to 45 minutes. Don't open or check the cake after 35 minutes. After 35 minutes, you can check it by gently pushing the cake down and if it springs back, it is done. You can also use a chopstick to test. Poke the cake with it and if there are some batters, bake some more. In my experience, the cake is done after 38 to 40 minutes.

Cool the cake

• When the cake is fully baked, let is sit on the counter for five minutes, and flip it to cool down.
• Gently remove the cake from the pan.