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 160 deg.
2. In a deep mixing bowl, add all the dry ingredients.  Mix thoroughly.  Make a well & 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 egg yolk batter for 30 sec or until just combined; add egg whites using spatula fold in 3 batches.
5. Line 2 20cm/8" cake pan & spread the mixture evenly.  Bake for 55-60 mins.  When done leave, turn immediately upside down to cool completely.
6. Unmold the cake & serve by itself or frosting with buttercream.