Ingredients:
– 3 eggs (55-60g each)
– 35g corn oil
– 40g pure milk
– 50g low-gluten flour
– 40g fine sugar
– 2g lemon juice
– 0.5g salt
Instructions:
1. Separate egg whites and yolks. Freeze the egg whites.
2. Weigh all ingredients accurately.
3. Whisk corn oil and milk until emulsified. Add low-gluten flour and mix until smooth. Incorporate egg yolks and blend uniformly.
4. Preheat the oven. Prepare a 6-inch cake pan.
5. Retrieve frozen egg whites. Add lemon juice and fine sugar. Whip with an electric mixer at high speed until stiff peaks form. Scrape the bowl edges periodically. Finish at low speed for fine texture.
6. Fold one-third of the meringue into the yolk batter with a whisk. Transfer back to the meringue bowl and mix evenly. Switch to a spatula for thorough folding.
7. Pour batter into the pan. Tap to remove large bubbles.
8. Bake at 145°C for 55 minutes in a conventional oven. Position the rack on the third level.
9. Remove from oven and tap the pan. Invert onto a rack to cool completely.
