Bánh Bông Lan [Orchid cake]

Today I'm here with my friend Jana Mai and she taught me this yummy cake recipe, one I had in Vietnam and loved but did not learn to make until I'm back here in the States.  This is a quick and delicate cake that is full of protein that's super awesome for kids.

12 eggs (divide the whites and yolk in separate bowls)
1 tsp cream of tartar (or lemon juice and 1/2 tsp salt)
1 cup sugar (1/2 cup in with the whites and 1/2 cup with egg yolk)
Beat until egg whites turn firm,  white, and fluffy

In another separate bowl add the following:
2 cups of flour (about 11 oz)
1/2 cup oil
1/2 cup water
Mix well, then fold in half of the whipped egg whites, mix in one direction, then continue mixing in the rest)

Cook for 10 minutes at 400 degrees.  Then lower to 350 for 10-20 minutes depending on the size of the cake pan.