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1
Combine flour, 1 cup sugar, baking powder and salt in a mixing bowl then mix well.
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2
Pour-in the water, corn oil, egg yolks and vanilla extract then whisk until the texture becomes smooth.
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3
Set aside.
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4
Transfer the egg whites in a separate mixing bowl abd combine cream of tartar.
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5
Beat the egg whites and cream of tartar using an electric mixer until texture becomes fluffy.
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6
Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
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7
At this point, you should have two mixing bowls with different mixtures.
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8
Combine the egg white mixture with the rgg yolk mixture gradually.
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9
Start with the 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined.
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10
Grease two (2) round cake pan and pour-in the folded mixture equally.
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11
Preheat oven to 325AF or 160AC.
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12
Bake both cake pans for 30-35 minutes.
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13
MAKE THE ICING:
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14
Cream the softened butter using an electric mixer.
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15
Beat-in the sugar 1/2 half at a time then continue mixing until evrrything is properly distributed.
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16
At this point, the mixture should be somewhat dry.
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17
Add the evaporated milk then continue mixing until texture becomes smooth.
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18
Set aside.
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19
Remove the cake to oven then allow to cool down.
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20
Separate the cake from the cake pan and trims the edges using a bread knife.
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21
Place one cake on a flat surface then apply thr icing on top spreading it evenly until the top part is fully covered.
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22
Put the other cake on top of the first one (the part of the icing should be in the middle) then continue putting the icing in the whole cake.
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23
Use your imagination in designing the cake.
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24
You may or may not refrigerate this before serving.
