• Preheat oven to 160 degrees C.
• Place paper liners into 2 (12 cup) muffin tins and set aside.
• In a bowl. Sift all dry ingredients (cake flour, baking powder, and salt). Set aside.
• In a different bowl. Whisk egg yolks and sugar until light in color. Add vegetable oil, vanilla extract, and water and then whisk until well incorporated.
• Tip in the sifted dry ingredients in three batches and using a spatula fold gently until it becomes smooth and has no lumps. Set aside.

Making the meringue

• Place the egg whites and cream of tartar into a clean bowl and whisk on high-speed using the whisk attachment until it becomes foamy. Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until stiff peaks form approximately 2 minutes.

Combining the batter and meringue

• Transfer the meringue into the batter in three batches keeping in mind to fold gently each batch (to keep the meringue airy) until well combined. Transfer batter into prepared muffin tins. 
• Bake for 25 minutes, until an inserted toothpick comes out clean. Remove from the oven and flip upside down to a cooling rack to avoid deflating and allow it to cool completely. Serve and Enjoy. Bon Appetit!