Ingredients:
– 5 eggs
– 50g corn oil
– 50g milk
– 50g cake flour
– 50g fine sugar
– 2g lemon juice
Instructions:
1. Prepare all ingredients. Separate egg whites and yolks in advance, and place egg whites in the freezer.
2. In a bowl, mix corn oil and milk until well combined. Add cake flour and mix until smooth. Then, add egg yolks and stir until fully incorporated.
3. When ice crystals form on the surface of the egg whites, add fine sugar and lemon juice. Whip until medium peaks form.
4. Gently fold the whipped egg whites into the yolk mixture in three batches until evenly combined.
5. Pour the batter into a baking pan lined with parchment paper or a silicone mat. Smooth the surface.
6. Bake in a preheated oven at 170°C (top heat) and 140°C (bottom heat) for about 30 minutes. Adjust time and temperature based on your oven.
7. After baking, gently tap the pan to release air. Remove the cake and let it cool.
8. Once cooled, peel off the silicone mat, place parchment paper underneath, and roll the cake with the help of a rolling pin. Let it set for 20 minutes before slicing.
9. Serve and enjoy!
