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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat an (8-inch) cake pan generously with butter, then flour, tapping out any excess flour; set aside.
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3
Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
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4
In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla, egg yolks, and 1/2 cup plus 2 tablespoons of the sugar.
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5
Whisk on medium speed until mixture is light in color and looks slightly thickened, about 5 minutes.
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6
Turn off the mixer and, using a rubber spatula, scrape down the sides of the bowl.
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7
Add reserved dry ingredients, turn the mixer to low, and whisk until smooth, about 1 minute.
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8
Transfer batter to a large bowl.
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9
Wash and dry the mixer bowl and whisk attachment.
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10
Place egg whites in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 30 seconds.
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11
Gradually add the remaining 2 tablespoons sugar and continue whisking until stiff peaks form (they should stand straight up), about 1 minute more.
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12
Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.
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13
Pour the batter into the prepared pan.
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14
Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.
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15
Place on a wire rack to cool slightly, about 15 minutes.
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16
Carefully run a knife around the perimeter and turn the cake onto the rack to cool completely.
