Whisk the dry ingredients together.
In a separate bowl, whisk the 8 egg whites to firm peaks and set aside.
In another bowl, cream the egg yolks, 2 eggs, sugar, and beat until thick, fluffy, and pale.
Add the vanilla extract and mix well.
Slowly beat in the dry ingredients a little bit at a time, until well combined.
Gently fold in the egg whites with a spatula until well combined.
Pour into a well-greased cake pan (10 cup/2.4 liter) or angel food pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes.
Remove from pan, and let cool completely.
