Rasberry Sponge Cake

Ingredients:
300g AP flour
330g sugar
1 tbsp baking powder
1 tsp salt
1-1/2 tsp gelatine
125ml canola oil
7 egg yolks
250ml cold water
1 tbsp strawberry extract

7 egg whites
1/2 tsp cream of tartar

Directions:

1. Preheat oven to 160 deg.
2. Add all the dry ingredients to a deep mixing bowl. Mix thoroughly. Make a well and add all the wet/liquid ingredients. (Do not beat yet.) Set aside.
3. In another mixing bowl, whisk egg whites & cream of tart on high speed until stiff peaks form.
4. Then beat the egg yolk batter for 30 seconds or until just combined. Using a spatula, add the egg whites and fold in three batches.
5. Line 2 20cm/8" cake pan & spread the mixture evenly.  Bake for 55-60 mins.  When done, leave, and turn immediately upside down to cool completely.
6. Unmold the cake & serve it by itself or frost it with buttercream.