Description

Ingredients:

all purpose flour 1/2 cup + 2 tbs

eggs 5 large

sugar 1/2 cup

vanilla essence

corn flour 1 tsp

oil 3 tbs

milk 3 tbs

salt a pinch

• Bake at 160°C, 50-60 mins in a preheated oven at the bottom rack with both top and bottom heat on.
• You will need (18cm x 7cm)  7-inch round baking pan Line with a round cut parchment paper in the bottom. I did not grease the side of the pan. preheat the oven.

Method:

• In a bowl, mix egg yolks, 1/4 cup sugar, salt, oil, vanilla, and milk. Sift cake flour and corn flour and whisk until smooth.
• In a separate bowl whisk egg whites until foamy then add 1/4 cup sugar a little bit at a time. whisk until it thickens to stiff peak stage.
• Gently fold in the whites and yolk mixture until incorporated.
• Be careful do not over mix, otherwise, the foam will deflate and the cake won’t rise.
• Pour the mixture into 7 inch round baking pan. Bang the pan 2-3 times to remove any big air bubbles.
• Use a large baking tray, pour in hot water then place the cake pan in for a hot water bath.
• place the tray on the bottom rack of the oven with top and bottom heat on and Bake at 160°C for 50-60 minutes or until cake tests done. bang the pan on the floor a few times to prevent the cake from shrinking.
• Transfer the cake to a wire rack to cool down. Leftover cake can be covered and kept in the freezer.

• Notes: 
• be careful when separating eggs, if there’s any yolk in the egg whites it won’t whip up properly.
• the water bath is important as it keeps the cake cooking at a steady temperature
• Be careful not to open the oven during the baking process.
• Over mixing cake batter can result in a heavy, sinking cake, close to omelet like texture.
• use big strokes to fold, never use an electric mixer for mixing meringue into yolk batter.
• Do not over or under beat the egg whites.
• Do not bake the cake quickly at a high temperature otherwise, the cake could crack on top.
• if your cake tin bottom is removable like my one, place it on a plate or wrap in foil to stop water from getting in.
• If your cake shrinks after taking out of the oven, that means you needed to bake 5-10 mins more.