This cake is exceptionally delicate and smooth, melting in your mouth with each bite. It is highly recommended for everyone to try, featuring a moderate sweetness level.
Required ingredients: – 6 eggs – 90g low-gluten flour – 70g white sugar (reduce to 60-65g for less sweetness) – 80ml vegetable oil – 60ml pure milk – 1g salt – 3g lemon juice (optional) Essential tool: An electric mixer is necessary for successful whipping. Preparation steps: 1. Ensure all bowls and plates are dry and grease-free. Separate the egg whites from the yolks of six eggs, placing the whites in a large bowl for later whipping. 2. Pour 80ml of vegetable oil into a ceramic bowl and heat it in the microwave on medium-high for two minutes. 3. Measure 90g of low-gluten flour and sift it into a deep container. 4. Pour the heated oil into the sifted flour. Using chopsticks, stir in a “Z” pattern until well combined. 5. Add 60ml of pure milk and continue stirring in a “Z” pattern until smooth. 6. Incorporate the egg yolks into the batter and mix uniformly with the same “Z” technique. 7. Preheat the oven to 150°C (both upper and lower heating elements) for 10 minutes. 8. Measure 70g of white sugar (adjustable for sweetness). Add 1g of salt to the egg whites and begin whipping. Optionally, include 3g of lemon juice. 9. Start whipping at speed 2 until large bubbles form. Add one-third of the sugar and continue whipping. 10. Increase to speed 4 until medium bubbles appear. Add half of the remaining sugar and whip further. 11. At speed 4, whip until small bubbles form. Add the rest of the sugar and continue. 12. Switch to speed 5 until peaks form, then use speed 1 to refine the texture. Stop when soft peaks (small hooks) appear; over-whipping may cause cracking. 13. Fold in one-third of the whipped egg whites using a spatula with an upward motion. 14. Add half of the remaining egg whites and fold gently. 15. Transfer the batter into the bowl with the remaining egg whites and fold until homogeneous. 16. Pour the batter into a mold from a height of 15cm, then lightly tap the mold on a surface to remove air bubbles. 17. Place the mold on a tray with 1cm of warm water. Wrap a springform mold with baking paper or foil (unnecessary for solid molds). 18. Adjust baking temperature and time based on your oven. For reference, bake at 210°C with circulating air for 25 minutes; extending to 30 minutes may burn the top.This 20-minute cake has developed a deeper color but is not burnt. To prevent excessive browning, cover the cake with aluminum foil, baking paper, or parchment paper. Typically, open the oven door after 10 minutes of baking and place the paper over the cake to achieve an ideal color.
After removing the cake from the oven, tap it to release steam, which helps prevent shrinking. Then invert it onto a wire rack. Alternatively, remove it from the mold to aid cooling. The inverted and cooled cake shows no shrinkage, remaining perfectly round and adorable. The texture and sweetness are well-balanced, resulting in a perfect outcome.
