Steps:
- Preheat oven to 325°F. Grease and line bottom of a 9"x2.5" round cake pan; do not line or grease sides. Cake may overflow in a 2"-tall pan.
- Reserve 60g sugar. Blend and sift the cake flour, cocoa powder, remaining sugar, and salt.
- Blend the egg yolks, vegetable oil, and water.
- Beat egg whites to soft peaks; gradually add reserved 60g sugar while beating to stiff peaks.
- Mix the flour mixture into the egg yolk mixture until smooth.
- Fold ¼ to ⅓ of the beaten egg whites into the flour and egg yolk mixture.
- Fold the remaining egg whites into the flour and egg yolk mixture in two equal stages.
- Pour batter into pan and bake until center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
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